Roasted Mediterranean Vegetables With Cream Cheese And Toma

Directions

1. 1. Cut the aubergine into 1 inch thick slices, and then into cubes. Cut the courgettes into 1/2 inch thick slices.
2. 2. Put the aubergine and courgettes into a sieve or possibly colander and sprinkle with salt.
3. 3. Toss the vegetables and then press them down with a weighted plate for an hour or possibly so to remove the bitter watery juices.
4. 4. Cut the peppers into large chunks and quarter the tomatoes. Toss all the prepared vegetables together with the basil and garlic, and spread on a roasting tray.
5. 5. Drizzle on some extra virgin olive oil (3 - 4 tbsp should be sufficient) and toss to ensure everything is coated in oil.
6. 6. Roast in a warm oven - 220 c / 400 f / Gas Mark 6 for 30 - 40 min or possibly till the vegetables begin to char at the edges.
7. 7. Add in a little lowfat milk to the cream cheese to soften the consistency (you could add in a little garlic).
8. Salsa
9. 8. Dice the onion finely. Deseed and finely chop the chillies, or possibly chop the capers.
10. 9. Deseed the tomatoes and chop them finely.
11. 10. Toss all the ingredients together, adding a little sugar to taste.
12. 11. The salsa can either be eaten like this or possibly "thinned" out with a little extra virgin olive oil and balsamic vinegar / lemon juice.
13. Serve
14. 12. Serve hot on a Ciabatta bread which has been brushed with extra virgin olive oil and toasted.
15. 13. The vegetables can be eaten warm, hot or possibly cool, topped with a spoonful of cream cheese and possibly a sprinkling of toasted pine nuts. The salsa can be serve separately.