Recipe from: 5/1/1998 12:00:00 AM
Ingredients 9
Servings 0


  • 2
    each red and yellow peppers, quartered and de-seeded
  • 1
    large aubergine, sliced
  • 4
    courgettes, halved lengthways and sliced
  • 90
    olive oil
  • 50
    black olives
  • 50
    fresh basil leaves
  • 3
    cloves garlic
  • 50
    castor sugar
  • 500
    good wine vinegar


5 min
Brush the peppers, brinjal and courgettes with olive oil, then roast in a preheated oven until just cooked. Peel the peppers, then toss vegetables, together with the olives and basil, into a large bowl. Place remaining ingredients in a saucepan and bring to the boil. Boil for 2 minutes then pour over vegetables and leave to cool. Transfer to sterilised jars, seal and store until needed. Serve with crusty Italian bread. Oven temperature: 200 ºC Makes ± 1 litre

Read more on: roast  |  fruit

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