Baked Peppers With Tomato And Olives Recipe

• 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

1. Sprinkle the aubergines with salt and allow to stand for 30 min in a colander.
2. Rinse briefly.
3. Place aubergines and peppers into the marinade, massage gently and allow to marinate at room temperature for 30 min.
4. Shake vegetables and marinade out of the bag into a medium sized ovenproof dish.
5. Sprinkle over basil, freshly grnd black pepper, garlic and extra virgin olive oil.
6. Do not be concerned if the vegetables look too dry, as the dish bakes, it draws its own juices from the peppers.
7. Finally sprinkle the olives over and cover the dish with damp greaseproof or possibly brown paper - don't use foil.
8. Bake for 50-60 min at 200C/400F.
9. Garnish with parsley.
10. Pass parmesan cheese and fresh bread at table.

aubergines, salt, red bell peppers, yellow bell peppers, ina, fresh basil, garlic, olive oil, olives, parmesan cheese

Taken from cookeatshare.com/recipes/baked-peppers-with-tomato-and-olives-75277 (may not work)