Roasted Eggplant & Peppers

Roasted Eggplant & Peppers

Serves 6

On another occasion, offer this versatile dish as part of an antipasto spread or an assortment of tapas. It also doubles as a robust topping for bread, in which case you should coarsely chop the eggplants, peppers and onions for easier spreading. Put all of the vegetables into the oven at the same time and then remove them as they are ready. This dish can be assembled the day before, but the salt and vinegar will need to be adjusted to taste just before serving.

2 small eggplants (aubergines)

1 large or 2 small red (Spanish) onions, unpeeled (optional)

3 red bell peppers

olive oil for rubbing on onion(s), plus 1⁄2 cup (4 fl oz/125 ml) olive oil

2 teaspoons ground cumin

2 tablespoons sherry vinegar

salt and freshly ground pepper

4 tablespoons chopped fresh flat-leaf (Italian) parsley handful of sharply flavored black or green olives

Preheat an oven to 400° (200°C).

Prick the eggplant in a few places with a fork and place in a baking pan. If using the onion(s), rub them with olive oil and add them to the pan. Roast the eggplants, turning occasionally to ensure even cooking, until tender, 35-45 minutes. Set aside until cool enough to handle. Continue to roast the onion(s), until tender when pierced with a knife, about 50 minutes, then set aside to cool.

To roast the peppers, preheat a broiler (griller). Place the peppers on a baking sheet and slip under the broiler. Broil (grill), turning occasionally, until the skins are evenly blackened and blistered. Transfer to a closed paper bag or plastic container and let stand until cool enough to handle, about 10 minutes.

Using your fingers, peel off the charred skin from the peppers. Cut the peppers in half and pull out and discard the stems, seeds and ribs. Cut the peppers into long, thin strips. Peel the eggplants and cut the flesh into 11⁄2-2-inch (4-5 cm) cubes. Place in a colander to drain. Then peel the onion(s) and cut into long, thin strips. Set aside.

Combine the drained eggplant, the bell peppers and onion(s) in a large bow1. In a small bowl, whisk together the 1⁄2 cup (4 f1 oz/125 ml) olive oil, cumin and sherry vinegar and toss the vegetables with the mixture. Season to taste with salt and pepper. At serving time, garnish with the parsley and olives.

From Williams-Sonoma Complete Entertaining Cookbook