Quick aubergine tart

700 g eggplant

400 g UN-yeasted puff pastry

100 g onions

40 ml olive oil

2 sweet pepper

2 cloves garlic

1/2 lemon

1/2 tsp. black pepper

1/2 tsp. salt

Wash the peppers and eggplant, to give a dry coat with vegetable oil and bake for 20-25 minutes in a preheated 200-220 degree oven until soft, put them in a container and close tightly, allow to cool and remove the skin.

Chop the eggplant and peppers into cubes, put in a bowl, add the chopped chetvertkoltsami onion, chopped garlic, olive oil, lemon juice, pepper and salt, stir.

Roll out the dough into boards half a centimeter thick, put on a baking sheet with low sides, prick with a fork, bake at 180 degrees for 5-7 minutes

Put on a dry basis of the filling, bake quick aubergine tart for 15 minutes until light Browning of the edges of the dough, served chilled.