Traditionally this roast vegetable side dish is served as an accompaniment to grilled meat.
- Preheat grill on high heat. Cut capsicums into quarters. Remove seeds. Place, skin side up, on a tray and grill for 10 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Cut capsicum flesh into long, thick strips.
- Meanwhile heat 2 tablespoons oil in a large, deep frying pan over medium heat. Add onion and eggplant. Cook for 15 minutes or until eggplant is golden. Add tomatoes, wine and bay leaf. Simmer for 10 minutes or until tomatoes soften. Remove from heat.
- Add capsicum, vinegar, parsley and remaining 2 tablespoons oil. Season with salt and pepper. Transfer to a serving bowl. Cover and refrigerate overnight. Remove bay leaf. Allow to return to room temperature. Serve with crusty bread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set