1. Drain the Mechouia and reserve the dressing.
2. Cut the aubergines into medium slices and pan fry in batches in a single layer in sunflower oil.
3. Once cooked, cool the aubergines on a large platter.
4. Roughly quarter the cooled aubergines and mix in with the peppers.
5. Serve on crusty bread slices, like bruschetta or roll in flat bread.
(Equally delicious served as a dip with pitta bread.).
6. The reserved dressing can be used for a side salad.
