Recipe for Baked Peppers with Tomato and Olives 
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Yield:
6 servings
Ingredients:
Amount Ingredient
2 med Aubergines, sliced into 1cm thick rounds
1 tsp Salt
3 x Red bell peppers, seeded and cut into 1/8s
3 x Yellow bell peppers, seeded and cut into 1/8s
1 x Ina Paarmans marinate-in-a-bag, Italian tomato flavour
2 tbl Fresh basil or origanum, chopped
Freshly ground black pepper
5 x Cloves garlic, cut into slivers lengthways
60 ml Olive oil
50 gm Black calamata olives, seeded
Chopped parsley for garnish
Instructions:
Instructions: Sprinkle the aubergines with salt and allow to stand for 30 minutes in a colander. Rinse briefly.

Place aubergines and peppers into the marinade, massage gently and allow to marinate at room temperature for 30 minutes.

Shake vegetables and marinade out of the bag into a medium sized ovenproof dish. Sprinkle over basil, freshly ground black pepper, garlic and olive oil.

Dont be concerned if the vegetables look too dry, as the dish bakes, it draws its own juices from the peppers.

Finally sprinkle the olives over and cover the dish with damp greaseproof or brown paper - do not use foil.

Bake for 50-60 minutes at 200C/400F. Garnish with parsley. Pass parmesan cheese and fresh bread at table.

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