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Ingredients
1 ONION
1 EGGPLANT
1 RED CAPSICUM (PEPPER)
VINAIGRETTE INGREDIENTS
75 G OLIVE OIL
2 GARLIC SLICES
20 G DICED HAM
1 TABLESPOON SHERRY VINEGAR
1 TEASPOON CHOPPED CHIVES
SALT
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1. LINE A BAKING TRAY WITH ALUMINIUM FOIL. WRAP THE ONIONS IN ALUMINIUM FOIL WITH A CUT AT THE TOP TO HELP COOK. ADD THE WELL-OILED CAPSICUMS AND EGGPLANTS.
2. COOK THE VEGETABLES IN THREE STAGES. THE CAPSICUM FOR AROUND 50 MINUTES. THE EGGPLANT, 70 MINUTES. AND, LASTLY, THE ONIONS FOR AROUND 2 HOURS AT ABOUT 180OC. LET VEGETABLES COOL AT ROOM TEMPERATURE.
3. PEEL THE CAPSICUMS AND REMOVE THE SEEDS. RESERVE THE COOKING JUICES.
4. PEEL THE EGGPLANTS. RESERVE THE COOKING JUICES.
5. PEEL THE ONION.
6. PLACE ALL THE VEGETABLES SEPARATELY ON A TRAY AND COVER WITH THE COOKING JUICES. ADD A PINCH OF SALT.
7. PUT THE OLIVE OIL IN A PAN. WHEN HEATED, ADD THE GARLIC AND COOK UNTIL IT BEGINS TO CHANGE COLOUR.
8. ADD THE DICED HAM, THE VINEGAR AND THE CHOPPED CHIVES.
9. REMOVE FROM THE HEAT.
10. MIX THE VINAIGRETTE THROUGH THE VEGETABLES.
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