From Vegetarian Cookbook, Paul Gayler, Dorling Kindersley, 1999.
Before doing anything much else you need to roast the capsicums for this: one red, one yellow and one green. When roasted they are peeled and all the seeds removed.
It was time then to cut an eggplant into slices and fry them on both sides until browned and soft.
In the blender I then pureed a handful of basil leaves, a clove of garlic and some olive oil to make a pesto.
The gateau was then formed in metal ring moulds. The vegetables were placed in one at a time with the pesto between them. The eggplant seemed best to begin with and also end with. On the top went some tomato slices. This went in the oven for about 10 minutes to heat through.
While it was in the oven a vinaigrette was made of some chopped basil, red wine vinegar, olive oil and a tomato that had been skinned, removed of its seeds and then chopped. Seasoning was added to taste.
When it was ready it was unmoulded on the plate, some yoghurt was placed alongside and vinaigrette spooned over.
This turned out to be a good accompaniment for some vegetarian burgers that had a mushroom base. Some rocket leaves were added to complete the meal.
Ease of cooking: ✔✔✔