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    Gratin of Aubergine, Pepper and Tomatoes

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    Gratin of Aubergine, Pepper and Tomatoes

    This is traditionally served with grilled fish or lamb, but is delicious on its own, with crusty bread to mop up the juices.

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes to 55 minutes
    • Total time: 1 hour 10 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4 as a side dish


    • 2 large red peppers
    • 1 medium aubergine, trimmed and cut lengthwise into 5mm slices
    • 2 large beef tomatoes, cores removed, cut into 1cm slices
    • 1 large onion, halved and thinly sliced
    • salt
    • freshly ground black pepper
    • 2 cloves garlic, finely chopped
    • 2 tbsp finely chopped parsley
    • 125ml olive oil


    1. Preheat the oven to 220°C/gas mark 7. Preheat the grill to high.
    2. Quarter and deseed the peppers. Grill until the skin blackens, then leave in sealed plastic bag until cool enough to handle. Peel off the skins and discard.
    3. In a shallow ovenproof dish (about 24 x 18cm), layer the pepper, aubergine, tomatoes and onions, seasoning each layer and scattering with a little garlic and parsley. Drizzle over the olive oil. Bake in the oven for 45-55 minutes, until the vegetables have shrunk considerably and are soft and bubbling. Leave to cool slightly then serve straight from the dish.

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