Tarata  A Levantine version of Gazpacho, substituting eggplant for the cucumbers. 2 green peppers, skinned and seeded 2 small eggplants, skinned and seeded 6 T olive oil 3 cups yoghurt 1 tsp salt 1/2 tsp pepper 2 cloves of garlic, pressed a pinch each of Cayenne and powdered mint Cooked minced peppers and eggplants in oil very gently for about 15 minutes; do not brown. When soft, mash finely, and mix with all other ingredients. Chill overnight and serve ice-cold.