I highly recommend you don't omit the Sambal Oelek. Yes you can use a chilli, but if you can, pick a jar of this up, you can get if from health food shops and it's great to add to many dishes, particularly tomato based stuff.
This dish is nice and healthy too, so have as much as you like, or as us Scots say - "Fill Yur boots"
1 medium aubergine
½ Large onion diced into small pieces
3 garlic cloves diced
2 tbsp. of tomato puree
12 black olives halved
1tsp. of sambal oelek
(chilli paste) alternatively 1 chilli will do.
½ yellow pepper sliced whole
½ green pepper sliced whole
1 x 400g chopped tomatoes
1 medium sweet potato
Breadcrumbs
Ground Black pepper
Rock Salt
Olive oil
Method:
1. Set
oven at 180˚C.
2. Slice
the aubergine into ½ cm discs. Lay on a
surface. Sprinkle generously with rock
salt and drizzling with olive oil. Leave to ‘sweat’.
3. Meanwhile,
place onion and garlic into a saucepan with 2 tbsp. of olive oil over a medium
heat until onion turns translucent.
4. Add
tomato puree , Sambal oelek and olives
and mix together. Finally add the chopped tomatoes, season and simmer for 20
minutes.
5. Peel
the sweet potato and slice it whole into ½ cm discs.
6. Grease
a flan dish. Layer the sweet potato on
the base of the dish. Pour half of the
tomato mixture over the sweet potato so that it just covers them. The nadd a
layer of aubergines. Then a layer of the
peppers.
7. Use
the remainder of the tomato mixture to top the dish and then sprinkle breadcrumbs
over the top.
8. Place
in the centre of the oven for 25 minutes or until aubergine & Sweet potato are
cooked but still have a ‘bite’.
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