Bell Pepper and Eggplant Puree Recipe

Ingredients

Serve 4

• 3 bell peppers, mixed colors

• 3 eggplants/aubergines

• 1/2 cup/125 ml extra-virgin olive oil

• 3 cloves garlic, finely chopped

• salt and freshly ground black pepper to taste

• 2 tbsp white wine vinegar

Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Arrange the bell peppers and eggplants in a baking pan.

3. Roast for 20 minutes, turning often, until the skins have blackened and the insides are tender. Let cool completely.

4. Peel, removing the seeds, and chop coarsely. 

5. Sauté the garlic in the oil in a large frying pan over medium heat for 2-3 minutes, or until pale gold.

6. Add the garlic to the bell pepper mixture. Season with salt and pepper and drizzle with the vinegar.

7. Serve hot or at room temperature.