Fabulous Roasted Vegetables

Courtesy of Khadija Otiti


1 Aubergine (eggplant)
8 shallots
1 red pepper
1 yellow pepper
4 tbs olive oil
4 tbs red wine (I use veg. stock)
2 sprigs fresh rosemary (Can use dried)
8 sprigs fresh thyme (Can use dried)
Salt and pepper

2 tsp soft dark brown sugar (I omit this)


Cut the aubergine into large chunks and place in a colander. Sprinkle generously with salt and leave to drain for an hour to get rid of any bitter juices. Then rinse and pat dry.

Meanwhile, heat the oven to 220C/425F/Gas7.

Skin shallots and cut them in half. Deseed and slice the peppers. Put the prepared vegetables in a bowl and pour over the olive oil. Turn the vegetables in the olive oil to make sure they are well coated.

Transfer into a large, shallow oven-proof dish or roasting tin and pour over the wine (or veg stock). Sprinkle the brown sugar (I don't) and salt and pepper to taste and add the herbs. Roast uncovered, for 30 minutes or until tender, turning once. Serve hot.

* To make this dish a vegetarian meal, double the quantities and add 100 g/4 oz of pine nuts to the dish 5 minutes before the end of cooking, Serve with crusty, country style bread.

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