members recipes

I thought of doing something with butter beans since I mentioned them in the bean salad post. They would give a ice Maltese touch to something that I was going to do. I also had some left over roasted peppers after making the fusilli with them. And the aubergines… I always have plenty of them. So that’s how I came up with this one. I had it with a friend who was complaining that I haven’t been making anything for him lately. He didn’t say anything about it though. I liked it. Hope you will as well.

Ingredients
3 peppers
1 aubergine
2 tomatoes
2 tablespoons of fresh chopped basil
juice of half a lemon
sea salt
olive oil

Method
Cut the aubergines into 3cm cubes. Cut the peppers in half, remove the seed nests and give them a little rinse. Arrange the aubergines and peppers on a baking tray sprinkled with some olive oil. Pour over some more olive oil on top and sprinkle with some sea salt. Roast for about 25min in a 220C preheated oven. When they cool down a bit cut the peppers into chunks, do the same with the tomatoes. Mix the peppers, aubergine, tomatoes and butter beans together in a mixing bowl, add the basil and sprinkle with lemon juice and some olive oil.