- 2 aubergines
- 1 onion (chopped into small cubes)
- three cloves of garlic (chopped)
- 3-ish tablespoons of olive oil
- 1 tablespoons of capers
- a handful of green olives - you can use black olives if you prefer them.
- 2 tablespoons of chopped parsley
- a handful of pine nuts
- 2 peppers
- juice of half a lemon
- 1 tablespoon of (good) red wine vinegar
Preheat the oven at 220 degrees. Put the aubergines on a tray and rub them with a little bit of olive oil. Put the peppers on the tray as well and roast them all for 40 minutes. Take them out of the oven, peel the aubergines and the peppers and chop them into small cubes.
Separately fry the onions on some olive oil until they start getting golden. Add the garlic to the pan and continue frying them for another 5 minutes or so until they start getting brown. Add this to the aubergines (including the frying oil).
Toast the pinenuts on a pan and add them to the aubergines too. Then add the capers, olives, parsley, lemon juice and vinegar. Taste and add some salt of necessary.
The flavours of this dish are very strong, but children seem to like it (though my children, understandably, fish out the cappers). You can keep the skin of the aubergines on (which makes a nicer and prettier dish) but children seem to prefer it without the skin.