Warm Eggplant Tomato Salad
Warm Eggplant Tomato Salad
This incredible concoction of roasted capsicum, eggplant and tomatoes is simmered with cayenne and tomato purée. It can be spooned onto a bed of wild rocket and spinach, tossed into hot pasta, or spread on toasted baguette slices.
Ingredients
Serves: 5
- 1 green capsicum
- 1 large red capsicum
- 7 tomatoes
- 1 eggplant
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 2 tablespoons tomato purée
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Roast the capsicums over your stove top gas burners, or under the grill, until skin turns evenly black. Immediately place in a plastic bag and let cool.
- Prepare the tomatoes by cutting a cross into the bottom of each and drop in boiling water for 1 minute. Plunge into cold water and let cool.
- Cut the eggplant into small strips and sauté in oil until eggplant begins to brown, 6 to 8 minutes. Once the eggplant is soft, add garlic.
- Rinse the capsicums under cold water and remove the burnt skin and seeds. Cut into small strips and add to eggplant.
- Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato purée, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 20 minutes.
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