Aubergine And Pepper Delight

1. Cut aubergine into rings, salt and leave for 30 minutes, then thoroughly wash. De-seed capsicums and cut into strips.

2. In a shallow roasting pan place aubergine and pepper strips, drizzle avocado oil and add salt and black pepper to taste. Heat in oven at 200C/400F for 20 minutes.

3. Serve hot as a side dish or cold, tossed in yoghurt, garnished with basil.

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Nutrient	Quantity
Total fats	84 g
Energy	742.56 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8039 g
Fatty acids, total saturated 16:1 undifferentiated	2.2386 g
Total lipid (fat)	84 g
Fatty acids, total saturated 16:0	9.156 g
Fatty acids, total saturated 18:0	0.5544 g
Fatty acids, total saturated 18:1 undifferentiated	57.0268 g
Fatty acids, total saturated 18:2 undifferentiated	10.5252 g
Fatty acids, total polyunsaturated	11.3282 g
Fatty acids, total saturated	9.7104 g
Fatty acids, total monounsaturated	59.2654 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Red capsicum	2	0	0	0
Green capsicum	2	0	0	0
Yellow bell pepper	2	0	0	0
black pepper	0	0	0	0
Basil	0	0	0	0
avocado oil	6 tablespoons	742.56	0	84
aubergine	1	0	0	0