Ingredients:
Aubergine – 1, large
Salt – 1 3/4 tsp
Red Capsicum – 1
Yellow Capsicum – 1
Green Capsicum – 1
Onion – 1, large
Tomato – 1, large
Zucchini – 1
Chilli Powder – 1/2 tsp
Black Pepper – 1/2 tsp, ground
Ginger-Garlic Paste – 1/2 tsp
Olive Oil – 2 tblsp
Black Olives – 10
Method:
1. Slice the aubergine into 1/4 inch thick rounds.
2. Sprinkle both sides of each slice lightly with 1 tsp salt.
3. Set aside for 20 minutes.
4. Cut the capsicums into halves.
5. Remove and discard the inner pith and seeds.
6. Slice each capsicum lenghwise into 6 pieces each.
7. Slice the onion thin and the tomato into quarters.
8. Slice the zucchini thin.
9. Arrange all the vegetables except aubergines on a baking tray.
10. Mix 3/4 tsp of salt, chilli powder, pepper and ginger-garlic paste with the olive oil and smear it over the vegetables, reserving some for the aubergine.
11. Rinse out the aubergines slices in cold water and drain thoroughly.
12. Apply the reserved spice paste over them and place them in another baking tray.
13. Place the aubergine under a very hot grill for about 5 minutes on each side until soft.
14. Place the other vegetables under a very hot grill for 10 minutes turning them over halfway through.
15. Garnish the vegetables with the olives.
