| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Food networ, Food5 | 6 | Servings |
INGREDIENTS
| 2 | Aubergines, sliced into 1cm | |
| thick rounds | ||
| 1 | t | 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 | T | Fresh basil or origanum |
| chopped | ||
| Freshly ground black pepper | ||
| 5 | Cloves garlic, cut into | |
| slivers | ||
| lengthways | ||
| 60 | 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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1158
Calories From Fat: 808
Total Fat: 91.1g
Cholesterol: 368.5mg
Sodium: 3676mg
Potassium: 339.5mg
Carbohydrates: 16.5g
Fiber: 2.4g
Sugar: <1g
Protein: 73.7g