Aubergine Tomato Salad

Total Time

1 Hour 20 Minutes

Servings

5

Ingredients

• 1 green pepper
• 1 large red pepper
• 7 tomatoes
• 1 aubergine
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato puree
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper

Instructions

1. Roast peppers on stove burners, or under oven grill until skin turns evenly black. Immediately place in a plastic bag and let cool.
2. Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
3. Cut the aubergine into small strips and sauté in oil until aubergine begins to brown. About 6 to 8 minutes. Once the aubergine is soft, add garlic.
4. Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to aubergine. Peel cooled tomatoes, chop and add to aubergine mixture. Add tomato puree, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.