Mediterranean vegetables

Heat the oven grill. Squeeze the garlic and mix with the oil and Italian herbs.

Halve the peppers in the length and remove the stalk and seeds.

Place the pepper halves with the skin side up in the oven dish and grill them in the oven in about 20 minutes almost black.

Remove from the oven and place in a pan with the lid for 20 minutes.

Meanwhile cut the aubergines into slices of 1/2 cm wide and place in a colander. Sprinkle generously with salt and leave to stand for 15 minutes.

Rinse, pat dry with kitchen paper and brush with the oil. Heat the grill pan and grill the aubergine in parts in 5 minutes until done. Turn halfway.

In the meantime, heat a skillet without oil or butter and toast the pine nuts in a medium heat for 3 minutes.

Drain the capers and finely chop the parsley.

Remove the skin from the peppers and place the aubergine in a low dish. Season with pepper and salt.

Cut the rest of the garlic into slices. Heat the oil in a frying pan and fry the garlic for 2 minutes on low heat.

Pour the herb oil and garlic slices with the oil from the pan over the vegetables. Sprinkle with pine nuts, capers and parsley.

Let the dish marinate outside the refrigerator for at least 1 hour.