ON YOUR MARKS

Get set to have these easy and delicious dishes on the table in 40 minutes or less

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Moroccan stuffed capsicums

SERVES 2

INGREDIENTS

1 medium eggplant

1 small red onion

1 clove garlic

3 kale leaves

1 can chickpeas

1½ tsp ras el hanout (see Tips)

1/2 tsp ground turmeric

1/2 tsp sea salt flakes

1/4 cup extra virgin olive oil

3 King Sweeties capsicums (see Tips)

200g marinated goats' cheese in oil Lemon halves, to serve

1 Preheat oven to 220°C. Line a baking dish with baking paper.

2 Cut eggplant into 1cm pieces. Cut onion into thin wedges. Crush garlic and place in a medium bowl. Trim coarse stems from kale leaves; shred leaves very finely.