Ingredients
- <ul> <li>l3 aubergines, cut into 2cm dice</li> <li>100ml olive oil</li> <li>Salt and pepper</li> <li>4 cloves garlic, crushed</li> <li>2 punnets cherry tomatoes, quartered</li> <li>1 green pepper, seeded and diced</li> <li>1 red pepper, seeded and diced</li> <li>Big bunch flatleaf parsley, chopped</li> <li>75g stoned green olives, quartered</li> <li>1 red onion, finely diced</li> <li>Bunch spring onions, finely chopped</li> <li>Splash red wine vinegar</li> </ul>
Preheat an oven to 200 degrees/gas 6. First, drizzle the diced aubergine with a quarter of the olive oil, sprinkle with salt and roast in the oven on two parchment-lined trays for 20 minutes. Remove from the oven, mix in the crushed garlic and cook for another five minutes. Next, place all the remaining ingredients in a bowl, add the roasted aubergine, check the seasoning and toss everything together with the rest of the olive oil and a good splash of red wine vinegar.
dkemp@irishtimes.com
Food cooked and styled by
Domini Kemp
and Gillian Fallon
l
For more lamb recipes, see
irishtimes.com/recipes, and John Wilson recommends wines to drink with lamb
