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Summer Layered Aubergine And Pepper Medley

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Ingredients

Vegetables And Base

  • 5 aubergines peeled and sliced into 1 cm thick plates
  • 4 onions sliced into thin half rings
  • 1 kg tomatoes peeled and finely chopped
  • 7 peppers fried, peeled and cut into strips

Seasoning And Aromatics

  • to taste salt for salting aubergines, seasoning sauce and peppers
  • to taste ground black pepper for the sauce
  • to taste sugar to balance the tomato acidity
  • to taste parsley or other herbs finely chopped
  • to taste garlic chopped or crushed

For Frying

  • to taste olive oil Extra Virgin, for frying aubergines, onions and peppers

Instructions
 

  • Wash, peel and slice the aubergines into plates about 1 cm thick, then sprinkle them evenly with salt and leave for 10 minutes to release moisture and bitterness before blotting them dry with paper towels.
  • Heat vegetable oil in a frying pan and fry the aubergine slices in batches until golden and tender on both sides, then drain them on paper towels to remove excess oil.
  • Peel and slice the onions into thin half rings, add them to the same pan with the remaining oil and fry over medium heat until soft and translucent.
  • Blanch the tomatoes in boiling water for a couple of minutes, peel off the skins and chop the flesh finely, then add the chopped tomatoes to the softened onions.
  • Simmer the tomato and onion mixture for about 10 minutes, allowing excess liquid to evaporate, then season with salt, ground black pepper and a little sugar, stirring well and removing from the heat when thickened.
  • Fry the peppers in a pan until their skins blister and take on a golden colour, then transfer them to a plate, sprinkle with salt and let them rest for 10 minutes before peeling, removing seeds and cutting the flesh into strips.
  • Chop the parsley finely and prepare the garlic by chopping or crushing it, keeping both ready to sprinkle between the layers.
  • Spoon a few tablespoons of the tomato‑onion sauce into the bottom of a deep pan or casserole, then add a layer of fried aubergines, a layer of pepper strips and a sprinkle of parsley and garlic.
  • Repeat the layering—sauce, aubergines, peppers, herbs and garlic—until all the vegetables are used, finishing with a generous layer of tomato‑onion sauce spread evenly over the top.
  • Cover the pan with a lid and simmer gently over medium heat for about 10 minutes so the flavours mingle and the layers settle, then serve the dish warm as a main course or substantial side.

Notes

This Summer Layered Aubergine And Pepper Medley In Rustic Tomato Herb Sauce is the kind of dish that makes you feel as though you have captured the very best of the warm season in one deep pan, with soft slices of aubergine, sweet peppers and a rich tomato‑onion base melding together slowly. You begin with simple, familiar vegetables—aubergines, onions, tomatoes and peppers—but by treating each one with care, you build a dish that tastes far more complex than its ingredients suggest. The aubergines are peeled, salted and rested to release excess moisture and bitterness, then fried until tender and lightly golden, giving them a luxurious texture that carries the sauce beautifully.

Nutrition

Serving: 250gCalories: 280kcalCarbohydrates: 20gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 420mgPotassium: 780mgFiber: 6gSugar: 11gVitamin A: 2100IUVitamin C: 48mgCalcium: 60mgIron: 1.9mg