for 4 people

Sauce

2	hard-boiled eggs, cut into pieces
1 tin	pink tuna in oil (approx. 155 g)
3 tbsp	lemon juice
½ dl	vegetable bouillon
2	anchovy fillets
1 tbsp	capers, drained, rinsed
	salt and pepper to taste

Vegetables

2	bell pepper, cut into sixths
400 g	aubergines, cut lengthways into slices approx. 1 cm thick
400 g	courgettes, cut lengthwise into slices approx. 5 mm thick
4 tbsp	olive oil
2	garlic cloves, squeezed
4 sprigs	oregano, finely chopped
1 tsp	salt
300 g	vine-ripened cherry tomatoes

Charcoal/gas/electric grill

50 g	caper berries
2 sprigs	oregano, leaves torn off

How it's done

Sauce

Puree the eggs with all the other ingredients up to and including the capers until smooth, season.

Vegetables

Mix the peppers, aubergines and courgettes in a bowl with 3 tbsp of oil, garlic and oregano, season with salt. Mix the cherry tomatoes with the remainder of the oil, transfer to a grill tray.

Charcoal/gas/electric grill

With the lid down, grill the peppers, aubergines and tray of cherry tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the courgettes alongside for the final 5 mins. Remove the vegetables from the grill, place on a plate. Spread the sauce on top of the vegetables, garnish with caper berries and oregano.

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