(Serves )
|
|
Peel the aubergines leaving stripes of skin intact.
Cut into small cubes and place into a bowl, sprinkle liberally with salt and leave for 20 - 30 minutes.
Meanwhile prepare the other vegetables.
Peel and cube the tomatoes.
Remove the stem and seeds from the peppers and cut into 0.5 cm slices.
Remove the stem and seeds from the hot chilli and finely slice.
Rinse the salted aubergines cubes in cold water and pat dry with paper towels or a clean tea towel.
Heat the oil in a pan and fry the aubergine cubes until they are almost soft and have changed colour. Sometimes the aubergine pieces will retain their shape and sometimes they will go a bit mushy. Either way is OK.
Add the peppers to the mix and continue to fry until starting to soften.
Crush the garlic and add to the pan, fry for one minute then add the tomatoes and a little salt.
This is a good time to check that the aubergine is properly cooked, taste and adjust the seasoning and cooking time accordingly.
Cook briefly and remove from the heat. Pour the lemon juice over and leave to cool.
Mix well and garnish with chopped parsley or basil.
The aubergines will soak up all of the oil very quickly, don't be tempted to add more, as they cook they will release the oil back into the pan, this will also signal that they are almost cooked.