Red pepper and aubergine bake with Dolmio Taste of Sicily
recipe
Red pepper and aubergine bake with Dolmio Taste of Sicily
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Grab a jar of Dolmio Taste of Sicily sauce and make this delicious aubergine bake in next to no time
Ingredients
- 1 jar of Dolmio Taste of Sicily sauce
- 1 large potato
- 6 tablespoons of extra-virgin olive oil
- 1 medium aubergine, chopped into chunks
- 1 large courgette, thickly sliced
- 1 red pepper, deseeded and thickly sliced
- 1 yellow pepper, deseeded and thickly sliced
- 1/2 red chilli, deseeded and roughly sliced (optional)
- 25g pine nuts
- 100ml water
- 125g ball of buffalo Mozzarella, roughly chopped
Serves:
4
Directions
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- Pre-heat the oven to C. Cook the potato in its skin in plenty of boiling salted water. When done peel it while still hot and cut into large chunks.
- Heat the oil in a large frying pan and when hot, add the vegetables and potato. If you like things hot, add the chilli. For those that prefer some crunch, add the pine nuts too. Fry until starting to brown and soften. Keep stirring and tossing the pan. Season with plenty of salt and pepper. Pour in the jar of Dolmio Taste of Sicily sauce, add the water and let it reduce.
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