Slice the eggplant thinly and lay it on a baking sheet with some salt and pepper and a drizzle of olive oil. Roast at 180 C for about 15 minutes or until soft and thoroughly cook through.
In a small saucepan, on low medium heat, heat up (but not fry) the chilli flakes, garlic and oregano and keep warm.
When eggplant is ready, remove from oven and place into warm saucepan. Add vinegar. Remove from stove and let cover and rest to room temperature.
Herbed Zucchini Slices
Slice zucchini into strips and marinate in a mixing bowl with a olive oil, marjoram, parsley, vinegar and garlic for about 15 - 20 minutes.
On a hot fry pan, sear the zucchini slices making sure to drain the olive oil. Don't discard excess oilve oil.
After searing, replace the seared sliced into the excess flavoured oil and let marinate. Season with salt and pepper. Rest to room temperature.
Roasted Capsicums
Rub a little olive oil on whole capsicum and roast at 180deg C for about 15-20 minutes or until fully cooked.
In a mixing bowl combine olive oil, rosemary, thyme, balsamic vinegar and salt and pepper.
When capsicum is ready, peel the skin, de-seed and slice the wedges and marinate into oil. Rest to room temperature.
Assembly
Toast some bread, with a little live oil (or butter) in the oven.
Make sure the all ingredients (except bread) is at room temperature.
Assemble your vegetables w/ cheese and cured hams.
Notes for Trish:
For cheese (either or):
Halal Ham:
Non Halal:
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