Roasted Peppers with Omelette and Imam Bayuda

Still in France.  Enjoying glorious weather - not too hot, but lots of sun.  we have had so much good food. The markets are filled with wonderful, fresh vegetables. It's hard to resist anything.  We come home with bags bursting.  This meal is an example of what can be made with fresh market produce. Jenny prepared the peppers, aubergines and omelette.

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.