Aubergine Antipasti by Carole

I love aubergines sliced thinly sprinkled with garlic olive oil (pop a couple of garlic cloves in an ordinary olive oil bottle and leave for a couple of months or crush a garlic clove with olive oil) and a very little salt and baked in the oven as an Italian antipasti. Can be server hot or cold with cold meats, Italian ciabatta and fresh tomatoes with oil, balsamic and basil.

Similarly red peppers.

Kind Regards , Carole.