Baked Peppers With Tomato And Olives Recipe

• 2 med Aubergines, sliced into 1cm thick rounds
• 1 tsp Salt
• 3 x Red bell peppers, seeded and cut into 1/8's
• 3 x Yellow bell peppers, seeded and cut into 1/8's
• 1 x Ina Paarman's marinate-in-a-bag, Italian tomato flavour
• 2 Tbsp. Fresh basil or possibly origanum, minced Freshly grnd black pepper
• 5 x Cloves garlic, cut into slivers lengthways
• 60 ml Extra virgin olive oil
• 50 gm Black calamata olives, seeded Minced parsley for garnish
• 42 gm Grated parmesan cheese

Directions