Italian Salads Recipes - Tivolian Salad (Insalata Tivoli) Recipe

Ingredients 

• 5 ml/1 tsp salt

• 2 aubergines (eggplants), cubed

• 1 green (bell) pepper, cut into strips

• 1 red (bell) pepper, cut into strips

• 1 large onion, sliced

• 45 ml/3 tbsp olive oil

• 150 ml/2/3 cup water

• 1 garlic clove, crushed

• 5 ml/1 tsp chopped fresh marjoram

• 5 ml/1 tsp chopped fresh basil

• 30 ml/2 tbsp white wine vinegar

• Freshly ground black pepper

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Method:

1. Sprinkle salt over the aubergines and leave to stand for 30 minutes. Rinse and drain on kitchen paper.

2. Place the aubergines, peppers, onion, olive oil and water in a flame­proof casserole dish (Dutch oven) and bring to the boil.

3. Season with salt and stir in the garlic, marjoram and basil.

4. Cover the casserole and bake in a preheated oven at 190°C/375°F/gas mark 5 for 1 hour until the vegetables are tender.

5. Remove from the oven and spoon the vegetables into a warmed serving dish.

6. Pour over the vinegar and season with the pepper. The vegetables can be served hot or cold.