Denise says:

Finding a delicious salad that can be prepared in advanced for Shabbats or Yom Tov is always good news. The ingredients blend well together and do not wilt when served the next day. In addition it is low fat and provides a fine source of vitamin C. Aubergines are certainly one of those vegetables that transform a different taste depending on how they are cooked. In this recipe, all the vegetables are roasted and subsequently have a slightly smoked caramelised flavour. Use the finest olives and tomatoes to enhance for the final presentation and taste.
Sun –dried tomatoes are ripe tomatoes, which are placed in the sun to remove most of the water content. They originated in Italy as a way to store fresh tomatoes for the winter. Fresh tomatoes would be dried in the hot sun on the tile roofs as a way to preserve them for the cold months. Today they are still dried in the sun, but in much larger quantities and under strict quality controls.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6 people

Ingredients:

2 aubergines – diced
1 red onion – peeled and roughly chopped
6 garlic cloves – kept whole
4 tablespoons olive oil
2 red peppers –deseeded and chopped
4 vine tomatoes – chopped
2 tablespoons sun – dried tomatoes – roughly chopped
1 lemon – zest and juice
4 tablespoons fresh mint – roughly chopped
100g black olives – ideally pitted!
Salt and freshly ground black pepper – to taste

Method

1)Heat the oven to 220 C/ 425 F / Gas mark 7.
2)Line a tray with non stick baking parchment paper. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper.
3)Roast for 30 minutes or until the vegetables are tender. (This can be done a day ahead.)
4)Add the tomatoes, sun-dried tomatoes, mozzarella, lemon zest and juice, then season again.

To serve the stylish way: Garnish with fresh mint and olives. Serve at room temperature.
Tagged in: Aubergines / Eggplant, Dinner Party, Parev, Pesach, Salads, Shabbat, Tomatoes, Vegetarian