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4 baby eggplants (aubergines)
5 Roma (plum) tomatoes
2 red capsicums (peppers)
1 green capsicum (pepper)
2 zucchini (courgettes)
5 tbsp olive oil
12 bocconcini
45g Ligurian olives
1 garlic clove, finely chopped
3 tsp baby capers, rinsed and squeezed dry
1/2 tsp sugar
2 tbsp balsamic vinegar |
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Method :
Cut the
eggplants and tomatoes in half lengthways. Cut the red and green
capsicums in half lengthways, remove the seeds and membrane, then cut
each half into three flattish pieces. Thinly slice the zucchini on the
diagonal. Preheat a ridged chargrill pan (griddle). Add 1 tbsp of oil
and cook a quarter of the vegetables (cook the tomatoes cut-side-down
first) for 2-3 minutes, or until they are marked and golden. Transfer to
a bowl. Cook the remaining vegetables in batches until they are tender,
adding more oil as needed. Transfer to the bowl and add the bocconcini.
Mix the olives, garlic, capers, sugar, vinegar and remaining oil
together (there should be about 2 tbsp of oil). Pour the dressing over
the salad and toss. Season with pepper.
Variation :
Try a lemon thyme and lime vinaigrette with this recipe instead of the
balsamic dressing. Put 2/3 cup light olive oil, 1/3 cup lime juice, 2
tbsp lemon thyme leaves and 1 tsp honey in a screw-top jar. Season with
salt and freshly ground black pepper and shake together well. Will keep,
covered, in the refrigerator for up to 2 days.
Serves 5
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