1. Peel and slice 1 kg eggplant, lightly fry in 50 ml oil and drain.
2. Arrange in an earthenware dish with 5 halved bananas, 275 g tomato concassée and seasoning.
3. Sprinkle with 100 g breadcrumbs, the grated zest of 1 lemon and 25 ml oil and bake in the oven at 160°C for 30 minutes.