Roulade of Red Peppers and Aubergines

8 red peppers (roasted & skinned)

6 large aubergines (sliced lengthways)

2 bunches basil (picked)

6 cloves garlic (fine sliced)

200 ml olive oil

150 ml balsamic vinegar

Method

1.      Brown the aubergines in the olive oil, then pat dry in a tea towel.

2.      Lightly brown the garlic in the same pan.

3.      Lay several layers of cling film on top of each other.

4.      Place a layer of aubergine leaving space around every edge.

5.      Place a layer of peppers on top of the aubergine, season.

6.      Tear some of the basil on top & sprinkle with balsamic vinegar.

7.      Repeat this process until all the peppers, aubergine & basil has been used up.

8.      Tightly roll up into a sausage shape & tie at the ends.

9.      Leave for a few hrs or overnight to set up in the fridge before cutting.