Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Aubergine 1 Yellow Pepper
3 tb Olive Oil 8 oz Cherry Tomatoes
2 Garlic Cloves 4 Rosemary Sprigs
2 Red Onions 4 tb Red Wine
2 Courgettes Seasoning
1 Red Pepper

Preparation: 15 Minutes Cooking: 1 Hour Freezing: Not Suitable
Nutritional Information per Serving:

183 calories 4g fibre (high) 13g carbohydrate (medium) 12g fat (high)
2g saturated fat (medium) 4g protein (medium) 0.06g salt (low) no
added sugar

Preparation:

Cut the aubergine into chunks, half the garlic cloves, cut the red
onions into 6 wedges, thickly slice the courgettes (zucchini for the
Americans reading this), deseed and roughly slice the red and yellow
peppers.

1. Preheat the oven to 200C/400F/Gas 6. Place th aubergine in a
roasting
tin. Drizzle over 2 tablespoons of the oil and sprinkle lightly
with
salt. Roast for 30 minutes until softened and golden.

2. Meanwhile, place the garlic, onions, courgettes (zucchini), peppers
and tomatoes in a large roasting tin, drizzle over the remaining
oil
and season lightly. Cover with foil and roast for 30 minutes.

3. Remove the foil and add the aubergines, rosemary and red wine. Turn
the vegetables and return to the oven for a further 30 minutes
until
golden. Serve with crusty bread.
Submitted By KAZ LANGRIDGE On 08-18-95

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