1courgettesliced or 12 blanched brussel sprouts sliced into 3
Salt and black pepper
2tbsptomato puréepesto or tapenade - I used red pepper paste. It’s a great way to use any of those jars that sit in the fridge half full.
Parmesan shavings
Optional additional seasonings -
Chilli flakes
Paprika
Chopped fresh herbs
Instructions
Heat the oil in a large pan and add the aubergine, tossing well to coat.
Cook over a low heat for 10-12 minutes until soft and starting to brown slightly.
Add the onion and garlic and cook until soft.
Add the courgettes or sprouts and cook through for another 4 minutes.
Stir in your choice of sauce. Season.
Divide the mixture between the red pepper halves. Place on a baking tray.
Bake at 180C/ Gas Mark 4 for 20 minutes until cooked through.
To serve sprinkle with Parmesan shavings.
Drizzle with a little herb oil to finish.
Notes
Note: I served this dish with halved Little Gem lettuce flashed in a hot pan with a little oil, topped with with sliced radish, cherry tomatoes, green olives and topped with croutons.