Aubergine tricolore
OK, so this colourful dish has more than three colours in it, but it's a good name, so even though it isn't strictly speaking correct, I make no apologies for using it. To maximise the visual impact of the dish, serve on a large communal plate, for diners to help themselves from. The contrasting colours are echoed in the similarly contrasting flavours: sweet, salty and sour. Serves four.
3 medium aubergines
Olive oil
Sea salt and black pepper
1 yellow pepper, cored and cut into 1cm dice
10 cherry tomatoes, quartered
30g capers plus 30ml of the brine
150g buffalo mozzarella
1 small handful fresh coriander, leaves picked
Preheat the oven to 190C/375F/gas mark 5. Slice the aubergines widthwise into 2cm-thick pieces, place them on a baking tray lined with parchment paper and brush generously on both sides with plenty of olive oil. Sprinkle with sea salt and black pepper, then roast for 25 minutes, or until golden-brown. Allow to cool down.
Mix together the pepper, tomato, capers and brine, and add two tablespoons of olive oil. This salsa mixture can be kept refrigerated for several days, over which time the flavours will deepen.
To serve, arrange the cooked aubergine slices, slightly overlapping, on a big serving platter. Break the mozzarella into chunks and scatter on top, spoon over the salsa and garnish with coriander.
· Yotam Ottolenghi is chef-patron of Ottolenghi, London.
