Photography © Cristian Barnett
Red peppers and aubergines become intensely smoky and delicious when they’re cooked whole on the barbecue. For this Mediterranean side by chef Tom Kerridge, they’re combined with garlic, red onion and capers, and topped with basil and pine nuts. It works well with fish, lamb or chicken.
Place the aubergines and red peppers on a hot barbecue and cook for around 15 minutes, turning regularly, until evenly blackened all over.
The red peppers will cook faster – when they are ready, pop them into a bowl and cover with cling film.
When the aubergines are softened and begin to collapse, they are ready. Place them in a separate bowl and cover with cling film.
Heat the olive oil in a large cast-iron frying pan over a medium heat on the barbecue.
When hot, add the red onions and garlic and sauté for 3–4 minutes.
Add the celery and cook for a further 2–3 minutes or until it is slightly softened.
Remove the pan from the heat and leave to cool slightly.
Meanwhile, take the peppers from their bowl, peel away their skins and remove all the seeds.
Remove the skin from the aubergines, too.
Cut both the aubergines and peppers into large dice.
Add these to a large salad bowl, along with the sautéed onion and celery.
Add the cherry tomatoes, capers and wine vinegar.
Mix well and season with salt and pepper to taste.
Scatter over the basil leaves and toasted pine nuts to serve.
Extract taken from 'Tom Kerridge’s Outdoor Cooking' (Bloomsbury Absolute, £22 Hardback).
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