Ingredients :

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2 x Wood pigeons
50 gm Butter
100 gm Cooked pearl barley
1 sm Bunc dill, leaves only, chopped
1 x Onion, finely sliced
3 x Cloves garlic, crushed
1 kg Fresh tomatoes, chopped
4 x Peppers, sliced
1 x Red chilli, seeded and finely chopped
1 x Aubergine, cut into 1cm wide strips, salted and rinsed

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Method :

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* Brown the birds in an oven proof casserole large enough to take them reasonably snugly and reserve.
* Fry the onion and garlic until soft and add the tomatoes, peppers and chilli. When cooked down for five minutes, stuff the birds with a knob of butter and the barley; seasoned with salt and dill.
* Fry the strips of aubergine gently until browned and add to the pot. Simmer for an hour and serve with bread and salad.