Roasted Aubergine with Peppers

Ingredients

• Large aubergine 1
• Mixed bell peppers (e.g., red, yellow) 2
• Medium red onion 1
• Garlic cloves 4
• Olive oil 50ml
• Dried oregano 1 tsp
• Dried thyme 1 tsp
• Salt 1/2 tsp
• Black pepper 1/4 tsp
• Feta cheese, crumbled 100g

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the vegetables: trim and chop the aubergine into 2-3cm chunks. Deseed and chop the bell peppers into similar-sized pieces. Peel and cut the red onion into wedges. Peel and finely chop the garlic.
3. In a large roasting tin or ovenproof dish, combine the aubergine, peppers, red onion, and garlic.
4. Drizzle with olive oil, sprinkle over the dried oregano, thyme, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are starting to soften and caramelise.
6. Remove the tin from the oven, scatter the crumbled feta cheese over the vegetables.
7. Return to the oven for a further 10-15 minutes, or until the feta is slightly softened and golden, and the vegetables are tender.
8. Serve hot as a vegetarian main, perhaps with a side of crusty bread or a simple salad.