The roasted peppers are based on Delia
Smith’s Piedmontese Peppers. The aubergine recipe is Jenny's own.
For the
Peppers:
1 large red, yellow or orange pepper per
person, cut in half with the stems left on.
Large tomatoes quartered or cherry tomatoes
2 cloves garlic
1 anchovy per pepper (optional)
Salt and Pepper
Olive Oil
Prepare the peppers by cutting in half and
scooping out the seeds and the white pith.
Pour a little olive oil into the bottom of
an oven-proof dish and spread it around.
Arrange the peppers in the dish, cut side
up.
Chop up the garlic and place a couple of
small pieces in each pepper half.
Chop up the anchovies and put some in each
pepper half.
Place the quartered tomatoes or cherry
tomatoes into the peppers.
Drizzle olive oil into each pepper half.
Place in a 180 degree oven (Centigrade)/350
degree (Farenheit)
Bake for 50 minutes to one hour. Peppers should be cooked, but retaining their
shape.
Garnish with strips of omelette.
For
the Imam Bayuda
2 aubergines (egg plant)
2 chopped spring onions
2 cloves of garlic
4 – 5 chopped tomatoes
Fresh basil
Salt and Pepper
Fry the aubergines gently in olive oil
until crispy on the outside.
Add onions and garlic and cook on low for 5
minutes.
Add the other ingredients and cook until
juicy.
Keep warm until ready to serve.
We had a cucumber and spring onion salad
with this. Very refreshing.
