Antipasti
easy
45 mins
45 mins
Ingredients
- 1 red, green and yellow peppers
- 2 Aubergines
- 7-10 Tbsp Salt
- 2 Garlic cloves
- 1 Onion
- 1/8 l Olive oil
- 500 g white mushrooms
- 1 tin(s) (550 g) white beans
- 1 tin(s) (210 g) Tuna fish natural
- 1/2 Lemon for garnishing
- 7-10 Tbsp Aluminium foil
- 3 Bay leaves
- 1 Pot of thyme, marjoram and parsley
- 1/8 l Red wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1/4 l Olive oil
Directions
- 1
Halve the peppers, remove the seeds and press flat. Place on a grid covered with aluminium foil. Roast under the grill until the skin turns brown and blisters. Remove skin immediately.
- 2
Cut the halves in half. Cut aubergines into 1 cm thick slices and season with salt. Leave to stand for about 10 minutes, then dab dry. Peel garlic and onion. Cut garlic into sticks, onion into slices.
- 3
Heat half of the olive oil in a pan. Fry the aubergine slices and onion in it in portions for about 3 minutes. Add some garlic at the last minute. Wash and clean the mushrooms.
- 4
Steam in the remaining oil for about 8 minutes. Drain the beans. For the marinade, chop 1 bay leaf and the remaining herbs finely. Mix with vinegar, salt and pepper. Finally, beat the oil into it.
- 5
Arrange vegetables separately. Cut the drained tuna into pieces and place on the beans. Pour the marinade over the vegetables. Cover and leave to marinate for about 2-3 hours. Finally garnish mushrooms with lemon wedges and remaining bay leaves.
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