Ingredients
16 total- 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)
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the peppers and aubergines in a roasting tin with 4 tbsp oil, 2 tbsp vinegar and ½ tsp sea salt; roast for 20 mins until the aubergines are soft and browning, and the peppers sticky and sweet.
Step 2
Put the pine nuts on a baking tray and toast in the oven for the final 4-5 mins.
Step 3
While the veg is cooking, heat 1 tbsp oil in a frying pan over a medium heat; add the red onion and remaining ½ tsp sea salt. Cook for 15 mins until soft. Add 4 tbsp vinegar and the honey or sugar; cook for 5 mins until slightly syrupy but not too sticky or thick.
Step 4
Add the roasted pepper and aubergine to the pan; toss to coat and set aside.
Step 5
To make the salsa verde, put the parsley, basil, mint, capers and cornichons into a bowl. Add the mustard and the 1 tbsp vinegar; slowly stir in the 4 tbsp oil until you have a spoonable sauce. Balance the flavours with black pepper, salt and a little more vinegar if needed.
Step 6
Serve the veg and burrata with the salsa verde spooned over, scattered with pine nuts. Add focaccia on the side for scooping, if you like.