Ingredients
- 2 med Aubergines, sliced into 1cm thick rounds
- 1 tsp Salt
- 3 x Red bell peppers, seeded and cut into 1/8's
- 3 x Yellow bell peppers, seeded and cut into 1/8's
- 1 x Ina Paarman's marinate-in-a-bag, Italian tomato flavour
- 2 Tbsp. Fresh basil or possibly origanum, minced Freshly grnd black pepper
- 5 x Cloves garlic, cut into slivers lengthways
- 60 ml Extra virgin olive oil
- 50 gm Black calamata olives, seeded Minced parsley for garnish
- 42 gm Grated parmesan cheese
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Baked Peppers With Tomato And Olives
Servings: 6
Directions
- Sprinkle the aubergines with salt and allow to stand for 30 min in a colander. Rinse briefly.
- Place aubergines and peppers into the marinade, massage gently and allow to marinate at room temperature for 30 min.
- Shake vegetables and marinade out of the bag into a medium sized ovenproof dish. Sprinkle over basil, freshly grnd black pepper, garlic and extra virgin olive oil.
- Do not be concerned if the vegetables look too dry, as the dish bakes, it draws its own juices from the peppers.
- Finally sprinkle the olives over and cover the dish with damp greaseproof or possibly brown paper - don't use foil.
- Bake for 50-60 min at 200C/400F. Garnish with parsley. Pass parmesan cheese and fresh bread at table.
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