Name: Baked Peppers with Tomato And Olives
Ingredients: 2 md Aubergines; sliced into 1cm; ; thick rounds; 1 ts Salt; 3 Red bell peppers; seeded and cut into; ; 1/8's; 3 Yellow bell peppers; seeded and cut into; ; 1/8's; 1 Ina Paarman's marinate-in-a-bag; Italian tomato; ; flavour; 2 tb Fresh basil or origanum; chopped; Freshly ground black pepper; 5 Cloves garlic; cut into slivers; ; lengthways; 60 ml Olive oil; 50 g Black calamata olives; seeded; Chopped parsley for garnish; 42 g Grated parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Italian	Food networ, Food5	6	servings

INGREDIENTS

2	md	Aubergines; sliced into 1cm
		; thick rounds
1	ts	Salt
3		Red bell peppers; seeded and cut into
		; 1/8's
3		Yellow bell peppers; seeded and cut into
		; 1/8's
1		Ina Paarman's marinate-in-a-bag; Italian tomato
		; flavour
2	tb	Fresh basil or origanum; chopped
		Freshly ground black pepper
5		Cloves garlic; cut into slivers
		; lengthways
60	ml	Olive oil
50	g	Black calamata olives; seeded
		Chopped parsley for garnish
42	g	Grated parmesan cheese

INSTRUCTIONS

Sprinkle the aubergines with salt and allow to stand for 30 minutes
in a colander. Rinse briefly.
Place aubergines and peppers into the marinade, massage gently and
allow to marinate at room temperature for 30 minutes.
Shake vegetables and marinade out of the bag into a medium sized
ovenproof dish. Sprinkle over basil, freshly ground black pepper,
garlic and olive oil.
Don't 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 brown paper - do not use foil.
Bake for 50-60 minutes at 200C/400F. Garnish with parsley. Pass
parmesan cheese and fresh bread at table.
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