Aubergines, Tomatoes and Green Peppers in Oil

Name: Aubergines, Tomatoes and Green Peppers in Oil
Ingredients: 1–2 green peppers, sliced, seeded and cored; 1 teacup olive oil; 1 onion, sliced; Black pepper; 2 aubergines, sliced; Salt; 4 tomatoes, skinned and sliced

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This dish, similar to the French ratatouille, is usually served cold, although it is also good hot. It makes a splendid hors d’œuvre.

Ingredients

2 aubergines, sliced
Salt
1 onion, sliced
1 teacup

Side dish
Gluten-free
Vegan

Method

Sprinkle the aubergine slices with salt and let them drain in a colander for at least ½ hour to get rid of their bitter juices, squeeze, wash and dry the slices.

Fry the onion in olive oil until soft and a pale golden colour. Add the sliced peppers and aubergines, and fry gently for 10 minutes longer. Add the tomatoes and season to taste with salt and pepper. As they cook, the vegetable