Potato Eggplant and Roast Capsicum Salad

Preparation: 15 minutes

Cooking: 45 minutes

Serves 4

3 Ruby Lou potatoes

3 red capsicums

150 ml extra virgin olive oil

2 medium eggplants

Salt and freshly ground black pepper, to taste

2 cloves garlic, crushed

1 tblspn thyme leaves

Fresh crusty bread, to serve

 

Preheat the oven to 180C. Scrub the potatoes and pierce the skins. Bake or microwave until tender and cut into 5mm slices. Brush the capsicums with oil and roast for about 30 minutes, turning once. Remove and place in a bowl covered with cling wrap to allow the steam to loosen the skins. Peel, remove the seeds and cut into thick strips. Cut the eggplant into 1cm slices. Brush with oil and cook in a hot frying pan until golden.

 

In an ovenproof dish, lay alternating layers of potato, capsicum and eggplant. Season each layer with salt and pepper, scatter over some of the garlic and thyme then drizzle olive oil over the top. Bake in a moderate oven for about 10 minutes or until hot. Serve with fresh, crusty bread.