Potato, Eggplant and Roast Capsicum Salad 

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Simple ingredients, full of flavour!

Ingredients:

3 potatoes

3 red capsicums

2 medium eggplants

60 mL extra virgin olive oil

2 clove garlic, crushed

1 Tbsp thyme leaves

1 salt & pepper to taste

Directions:

Preheat the oven to 180°C. Scrub the potatoes and pierce the skins. Bake or microwave until tender and cut into 5mm slices.

Spray 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.

Peel the eggplant and cut into 1cm slices. Spray with oil and fry 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 until hot.

Serve with fresh, crusty bread, if desired.

Variations:

You can use any variety of potato for this recipe. For more flavour add a drizzle of balsamic vinegar.

Author:

Fresh Finesse

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