• 1 lb courgettes 
• 1 large firm aubergine
• 2 fl oz milk or beaten egg
• 6 tblsp plain flour
• Oil for frying
• Salt and pepper

Sauce...

• 1 lb tomatoes skinned & chopped (or 14 oz can)
• 2 tblsp olive oil
• 1 green chilli, deseeded and chopped
• 1 garlic clove, chopped
• ½ 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 liquidiser 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.