Aubergine, Tomato and Roast Pepper Salad

Serves 4 -6

This is a Guest Recipe from Daily Mail Saturday Magazine.

It is a simple, warm mixture of Mediterranean ingredients.

The image above shows this dish served together with Roast Butternut Squash, Red Onion , Green Been and Pine Nuts as a totally vegan meal

Ingredients

6 peppers, we used different colours (cut in half with seeds and pith removed)

4 medium aubergines, chopped into one inch chunks

6 garlic cloves, peeled and finely sliced

6 plum tomatoes, sliced into three

Sea Salt and freshly ground black pepper

2 tablespoons of fresh thyme leaves (dried can be used)

Virgin olive oil

Fresh chopped parsleuy

AND THIS IS WHAT YOU DO.....

1. Pre-heat the oven to 220C.
   
   
2. Place the peppers, cut side down into a roasting tin and brush each one with olive oil and roast for about 30 - 40 minutes or until the skins have blackened.
   
   
3. Remove from the oven and immediately cover with cling film for about 15 minutes, this will help to loosen the skins which need to be removed and discarded.   Slice the peppers up with kitchen scissors and set aside together with the juices.
   
   
4. Lower the heat to 200C and place the chopped aubergines and sliced tomatoes together with the sliced garlic into another roasting tin.   Drizzle with olive oil, seasoning and the thyme leaves and roast in the oven for about 30  mins.
   
   
5. Remove from the oven, scatter the pine nuts on top and cook for a further 5 - 10 minutes.   As soon as the pine nuts start to turn golden, remove immediately.
   
   
6. When done, transfer the vegetables into a warmed serving dish together with the peppers and serve with fresh chopped parsley.