Serves 4
Preparation time 25 minutes, plus cooling
Cooking time 50 minutes
1 large aubergine, cubed
4 courgettes, cubed
2 red peppers, cored, deseeded and sliced
4 garlic cloves about
4 tablespoons extra virgin olive oil
4 firm ripe tomatoes, diced
175 g (6 oz) day-old bread, diced
2 tablespoons boiling water
handful of small basil leaves
salt and pepper
Dressing
9 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
pinch of sugar
Toss the aubergine, courgettes, peppers and garlic with the olive oil and place in a large roasting tin. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 50 minutes. Remove the tin from the oven and stir in the tomatoes, adding a little extra oil if necessary.
Whisk together the oil, vinegar, sugar and a little seasoning. Stir 3 tablespoons of the dressing into the vegetables and leave to cool.
Place the bread in a bowl. Add the measured boiling water to the remaining dressing and stir into the bread, then leave to soak for 10 minutes.
Add the bread to the vegetables with the basil and season to taste before serving.
For pancetta & flageolet bean salad, lightly fry 125 g (4 oz) pancetta cubes in a nonstick frying pan for 2–3 minutes, turning occasionally. When cooked, tip the pancetta and cooking juices into a bowl containing 2 x 400 g (13 oz) cans flageolet beans, drained, and 4 chopped spring onions. Toss well, season to taste and serve warm or cold.