Preheat the oven to 180°C (350°F, Gas 4). Put the eggplants, tomatoes and garlic on an oiled rack over a roasting tin. Bake in the oven for 25-30 minutes, or until soft and leave to cool.

Remove the baked aubergine flesh and puree it with tomatoes and garlic in a food processor until smooth. Add the remaining oil and mix again.

Spoon into a bowl. Stir in lemon juice, yogurt, salt and pepper. Cover and chill for at least 1 hour hours.

Serve with flat breads, pita breads or tosted bread.

Combine fruits and sugar, toss very gently and set aside in cool place for 15 minutes.

Pour your cold wine over selection of fruits and toss very gently.

Serve immediately.

Suggestion: Use your own combination od fruits.

1 kg ripe cherries
750 ml brandy (40% alc/vol)
400 gr caster sugar

Wash cherries and dry well. Place cherries and sugar in a glass jar. Shake jar occasionally till the sugar is almost dissolved. It may take 2 – 5 days. Keep it in a sunny but cold place, and don’t allow to ferment. Add brandy to fill the jar to the top and cover tightly.

Keep it in cool place (do not place it in the freezer!) for at least 1 month (preferably for 3 – 6 months).

Line strainer with a few layers of damp cheesecloth, set over a spouted container, and pour liqueur through it. Use coffee filter for maximum clarity.

Suggestion:

1. Serve cherry liqueur in decanter to enjoy crystal ruby color and aroma.

2. Sour Cherries are preferable and produce the best result.