About this recipe:This incredible concoction of roasted peppers, aubergine and tomatoes is simmered with cayenne and tomato purée. It can be spooned onto a bed of wild rocket and spinach, tossed into hot pasta, or spread on toasted baguette slices.
1 green pepper
1 large red pepper
4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 tablespoons tomato purée
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Roast the peppers over your hob's gas burners, or under oven grill, until skin turns evenly black. Immediately place in a plastic bag and let cool.
Prepare the tomatoes by cutting a cross into the bottom of each and boil in water for 1 minute. Plunge into a cold water bath and let cool.
Cut the aubergine into small strips and sauté in oil until aubergine begins to brown, 6 to 8 minutes. Once the aubergine is soft, add garlic.
Rinse the peppers under cold water and remove the burnt skin. Open the peppers and remove seeds. Cut into small strips and add to aubergine.
Peel cooled tomatoes, chop and add to aubergine mixture. Add tomato purée, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.