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- Pepper and Aubergine Agrodolce with Salsa Verde
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Search results for 4 romano peppers, cut into 3 cm pieces
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Search results for 3 aubergines (approx. 800g), cut into 4 cm pieces
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Search results for 5 tbsp extra-virgin olive oil, plus 4 tbsp for the salsa verde
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Search results for 6 tbsp red wine vinegar, plus 1 tbsp for the salsa verde and a little extra to taste
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Search results for 2 tbsp honey (or use brown sugar)
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Search results for 1 small bunch flat-leaf parsley, finely chopped
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Search results for 1 small bunch bunch basil, finely chopped
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Search results for 10g (approx.) mint sprigs, any tough stalks discarded, finely chopped
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Search results for 2 tbsp capers, finely chopped
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Ingredients
- 4 romano peppers, cut into 3 cm pieces
- 3 aubergines (approx. 800g), cut into 4 cm pieces
- 5 tbsp extra-virgin olive oil, plus 4 tbsp for the salsa verde
- 6 tbsp red wine vinegar, plus 1 tbsp for the salsa verde and a little extra to taste
- 1 tspsea salt flakes
- 100g pine nuts
- 2 red onions, finely sliced
- 2 tbsp honey (or use brown sugar)
- 1 small bunch flat-leaf parsley, finely chopped
- 1 small bunch bunch basil, finely chopped
- 10g (approx.) mint sprigs, any tough stalks discarded, finely chopped
- 2 tbsp capers, finely chopped
- 5 cornichons, finely chopped
- 1 tsp dijon mustard
- 2 balls burrata, torn
- 1 focaccia, to serve (optional)