To cut bell peppers into small dice (cubes), first cut the peppers in half, from the stem end to the bottom, and remove the seeds and white pith. Cut in half again lengthwise. Slice each part the long way into 6mm slices. Gather the slices together and cut them across into small cubes. Repeat with the other pepper quarters.

Serves: 6–8

Preparation: 10 minutes

Cooking: 17 minutes

Ingredients

● 2 medium aubergines, not peeled, cut into
● 2cm thick slices
● 5 tbsp extra virgin olive oil
● Ground cumin and turmeric for dusting aubergines
● ½ red pepper, seeded and cut into 6mm cubes
● ½ yellow pepper, seeded and cut into 6mm cubes
● ½ medium red onion, finely chopped
● 2 tbsp sugar
● 3 tbsp white or apple cider vinegar
● Salt and black pepper

Method

● To prepare the aubergines: preheat your grill and pour 1 tablespoon of the oil on a grill pan or other baking pan and rub to coat.

● Add the aubergine slices in one layer and brush with another tablespoon of oil. Sprinkle a little cumin and turmeric on top.

● Grill for 5 to 7 minutes, or until browned. Turn over the aubergine slices, sprinkle with some more cumin and turmeric, and add some black pepper, and grill for another 4 to 5 minutes.

● Let cool for 3 minutes and then transfer to a serving platter.

● To prepare the peppers and onions: heat 3 tablespoons of the oil in a medium frying pan over medium-high heat.

● Add the diced red and yellow peppers and onions and cook for 3 minutes.

● Add the sugar, vinegar, salt and pepper to taste, and cook for 1 minute.

● To assemble the dish: scatter the pepper and onion mixture over the aubergine slices, making sure to place some on top of all the slices as well as under them.

● Let the dish marinate for 2 hours or overnight.

● Serve at room temperature.