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Escalivade

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Ingredients
1/4 cup olive oil
2 aubergines (eggplants), sliced lengthwise into 1/4″ thick strips
4 red peppers, cut into quarters lengthwise, seeds removed
2 fresh onions, sliced into 1/4″ thick slices
6 medium, ripe tomatoes, sliced into 1/4″ thick slices
1 garlic clove, finely chopped
Salt and pepper

You will also need:
Knife
Medium baking dish

Instructions
Preheat the oven to 425oF.

Generously spread 1/2 of the olive oil onto the bottom of a medium baking dish. Place the vegetables into the dish in layers starting with the eggplants, then the peppers (skin down), the onions, the tomatoes and finishing with the garlic. Season with salt and pepper and pour the remaining olive oil over the top. Bake for 45 minutes – 1 hour. The vegetables are cooked when the point of a knife easily cuts through.

Serves 6-8.


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