Vegetable mousse

Ingredients for 8 :

1 aubergine cut into discs

2 courgettes cut into discs

3 red peppers

125 ml virgin olive oil

2 cloves of garlic finely sliced

2 cherry tomatoes

200 g artichoke hearts

7 gr oregano leaves

250 gr ricotta

45 gr black olives sliced

Salt, pepper

• Put the aubergine and courgette in salt to soak for 15 minutes.
• Cut the peppers into flat slices, and remove the partitions and seeds.
• Grill the peppers, skin side up, until they blacken. Leave to cool in a plastic bag, and then peel.
• Keep a quarter pepper for the decoration, and put the rest in a bowl (not metallic).
• Pour half of the oil into a bowl, add the garlic, the salt and mix.
• Rinse the aubergine and courgette, and dry them thoroughly.
• Place the aubergine on oven-proof paper on a baking tray, and brush with oil.
• Cook for 5 minutes each side until golden under a hot grill, then leave to cool.
• Prepare the courgettes in the same way. After cooling, add to the peppers.
• Slice the tomatoes, coat them in oil and grill them under a lower heat. Add to the other vegetables.
• Cut the artichoke hearts into quarters, and add them. Mix in the garlic and oil, the rest of the olive oil and the oregano. Cover, and leave in the fridge for at least an hour.
• Drain the vegetables, then put them through an electric mixer. Add the ricotta and the olives (keep a spoonfull for the decoration,) and mix a second time.
• For the decoration, cut the pepper into thin slices and lay onto the mousse with the olives.