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Brinjal Bunny
(Makes 4 to 6 portions)

Ingredients

Purple Brinjal (Egglant) - 800 gm
Red and yellow peppers - 200 each
Onion - 100 gm
Garlic - 30 gm
Peri-peri sauce (tomato based) - 250 ml
Fresh coriander - 0.25 gm
Olive oil - 125 ml
Salt - to taste
Pepper – freshly ground - to taste
Soft cocktail rolls - 8 to 12

Method

Wash and dice the eggplant, sprinkle with salt and leave to rest for 15 minutes after which you will need to remove the excess water.
Chop the onion and garlic, sauté with the diced eggplant until golden brown. Then add the tomato based peri-peri sauce and simmer over a low heat for 15 minutes.
Cut the peppers into attractive shapes and simmer for 5 minutes.
Slice the top off the bread rolls and scoop out the soft inside, replacing with the stewed eggplant and pepper filling. Replace the top of the bread roll.
Decorate with coriander and serve immediately.
Perfect as a starter, snack or even as a main meal when made with larger rolls.


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