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Remove the ends from the aubergines and peppers without peeling them.
Chop them up with garlic and onion and place in the metal tray of a pressure cooker.
Put 2 glassfuls of water in the bottom, close and leave to cook gently for 10 minutes after valve starts to hiss.
Fit the knife to the Rondo Bowl, then add the vegetables without their juice.
Add the onion, garlic, eggs, crumbled rusks, salt and pepper and 2 pinches of Provence herbs.
Mix for 15 to 20 seconds at maximum speed.
Take out the knife and smooth over the surface of the mixture.
Put into the oven at thermostat 6 (medium heat) for 30 minutes.
Serve hot with tomato sauce as an accompaniment.
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