4 medium eggplants
2 red bell pepper
2 green bell pepper
2 yellow pepper
Black and green olives
1 package cocktail nuts – roasted peanuts, raisins, cashews and hazelnuts
Chop the peppers, eggplants and olives in small cubes.
Crush the peanuts, chestnuts and hazelnuts into smaller pieces, but make sure they’re not too fine.
Mix everything in a bowl and add salt and pepper to taste.
Transfer the vegetables to a baking pan and add enough olive oil to coat them.
Bake the vegetables in a preheated oven for 40 minutes, until the eggplant is completely cooked. Keep an eye on the vegetables and make sure they are coated in oil at all times. You might need to add more oil during cooking.
Once, cooked, the dish can be served both hot and cold, with bread or as a side to reasted meats.