Antipasto

Name: Antipasto
Cook time: 5 min
Total time: 5 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 2.00 pepper yellow and red, deseeded and quartered; 1.00 aubergine large, sliced; 4.00 courgettes halved and sliced; 90.00 ml fresh chillies 573; 50.00 g black olives; 50.00 ml fresh basil; 3.00 garlic cloves; 50.00 g castor sugar; 500.00 ml vinegar wine

0 serving Cooking: 5 mins

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Fruit

By Food24 November 03 2009

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Ingredients (9)

2.00	pepper — yellow and red, deseeded and quartered
1.00	aubergine — large, sliced
4.00	courgettes — halved and sliced
90.00 ml	fresh chillies — 573
50.00 g	black olives
50.00 ml	fresh basil
3.00	garlic — cloves
50.00 g	castor sugar
500.00 ml	vinegar — wine

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Method:

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