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Ingredientes
- 2 med Aubergines, sliced into 1cm thick rounds
- 1 tsp Salt
- 3 x Red bell peppers, seeded and cut into 1/8's
- 3 x Yellow bell peppers, seeded and cut into 1/8's
- 1 x Ina Paarman's marinate-in-a-bag, Italian tomato flavour
- 2 Tbsp. Fresh basil or possibly origanum, minced Freshly grnd black pepper
- 5 x Cloves garlic, cut into slivers lengthways
- 60 ml Extra virgin olive oil
- 50 gm Black calamata olives, seeded Minced parsley for garnish
- 42 gm Grated parmesan cheese
Direcciones
- Sprinkle the aubergines with salt and allow to stand for 30 min in a colander. Rinse briefly.
- Place aubergines and peppers into the marinade, massage gently and allow to marinate at room temperature for 30 min.
- Shake vegetables and marinade out of the bag into a medium sized ovenproof dish. Sprinkle over basil, freshly grnd black pepper, garlic and extra virgin olive oil.
- Do not 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 possibly brown paper - don't use foil.
- Bake for 50-60 min at 200C/400F. Garnish with parsley. Pass parmesan cheese and fresh bread at table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 102 | 64% |
| Total Fat 11.53g | 14% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 500mg | 21% |
| Potassium 407mg | 12% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.04g | 3% |
| Protein 4.58g | 7% |
