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Baked Peppers With Tomato And Olives

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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)
----------------------------------------------
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


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