Heat your oven to 220°C and pop the red and yellow peppers in for about 20-25 minutes, until the skins are starting to blister.
Remove them from the oven and put them into a plastic bag, squeeze out all of the air and tie a tight knot. Leave them to completely cool.
Once cool, open and with your hands and remove the skin, stem and pips. Cut or tear the peppers into about 2.5cm wide strips.
Cut your brinjals into 6mm slices. Brush a griddle pan or frying pan with olive oil (or spray and cook) and, on a medium heat, grill your slices until cooked.
Combine all of the dressing ingredients in a bowl and whisk together.
On a serving platter spread a little of the dressing on the plate. Alternate layers of brinjals with layers of peppers on the plate, seasoning each layer with a little salt and pepper.
Pour the dressing over the top and garnish with the chopped pistachios.
Reprinted with permission of Janice Tripepi.
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