Recipe: Courgette and Aubergine Fritters (zucchini and eggplant)

Courgette & Aubergine Fritters (4)

Fritters:
1 lb courgettes (zuchini)
1 large firm aubergine (eggplant)
2 fl oz milk or beaten egg
6 tbsp plain flour
Oil for frying
Salt and pepper

Sauce:
1 lb tomatoes skinned & chopped (or 14 oz can)
2 tbsps olive oil
1 green chilli, deseeded and chopped
1 garlic clove, chopped
1/2 onion, chopped

Cut courgettes and aubergines lengthways into thin slices. Salt slices and put in colander to drain for half an hour. Rinse and pat dry. Put all sauce ingredients in a liquidizer and process to a puree. Put puree into a small pan and let it bubble gently on a low heat while the fritters are made. Pour milk or beaten egg onto a flat plate. Spread flour onto another plate, seasoning with salt and pepper. Heat 1" oil in a frying pan. When hot dip the vegetables first in the milk, then the flour. Fry a few at a time until crisp. Drain on kitchen paper. Serve immediately with the sauce served separately and with grated cheese if desired.