Roasted Aubergine, Red Onion and Pepper Salad


3 red peppers, deseeded and sliced into long strips
2 aubergine, top removed and sliced into 1cm thick long strips
1 red onion, peeled, cut in half, then each half into quarters
2 tbsp capers, drained
2 cloves garlic, minced
4 tbsp Wild island chilli oil
Sea salt
Fresh ground black pepper

Pre heat the oven to 210 c
Place peppers, aubergine and red onion into roasting pan, add the capers, garlic and 3 tbsp of the wild Island Chilli oil. Mix well and roast for approx 20 minutes until tender and browned.
Drizzle with remaining oil and season with sea-salt and fresh ground black pepper