This tangy, colourful mix of juicy roasted peppers and aubergine is similar to an Italian caponata (but without the tomato), or a Spanish escalivada. It’s tasty served cold on ciabatta, or you could eat straight out of a dish with some pitta as part of a bbq spread. The trick is to make 24 hours before eating so the marinade softens the onion and garlic.
Mozerella would work equally well as feta. It would even work well as a tart filling!
Ingredients (Serves 2 – 4)
2 red peppers (preferably long ramiro peppers)
2 yellow peppers
1 aubergine, halved
1 clove fresh garlic, crushed or very finely chopped
1 small mild salad onion, very finely sliced
1 tbsp sherry vinegar
1 tsp demerera sugar
2 tbsp olive oil, plus more for brushing
Handful basil leaves, shredded
Pack of feta, well crumbled
2 individual ciabatta loaves, 2 tbsp pesto
1) Brush the whole peppers with a little olive oil, and the aubergine halves. Bake for 30 minutes or so at 180 degrees C until browning and soft. Remove from the oven and cool, then remove the pepper stalks and seeds, and what skin you can. Chop roughly and set aside.
2) Place the chopped onion and garlic in a bowl and add the vinegar, oil and sugar, plus some salt and pepper. Mix well and then top with the chopped vegetables (don’t stir yet!) and refrigerate for 24 hours.
3) When you are ready to serve, mix the peppers and onions together in the bowl and stir in the basil and the feta cheese. Put the ciabatta in a hot oven for 5 – 10 mins, spread on the pesto then top with the veg mix, and serve with salad.