Delicious as a base for sauces, if you have too much. Very easy to make double quantities.

aubergines 2
red peppers 4
garlic cloves 3
sea salt
freshly ground black pepper
extra virgin olive oil 5 tbsp, plus extra to serve
red or white wine vinegar 1/2 tbsp
dried chilli flakes (optional) 1/2 tsp, plus extra to serve
  1. You can cook the vegetables under the grill or, if you’d rather, in the oven. Preheat the grill to medium-high heat, and if cooking in the oven, preheat it to its highest setting.
  2. Pierce the aubergines all over with a sharp knife. Place under the grill with the red peppers and grill for around 30-40 minutes, turning several times, until blackened all over. If roasting in the oven, place the veg directly on the oven bars and roast for 20-30 minutes, until blackened.
  3. When they are all ready, place the red peppers in a bowl and cover with cling film. Leave for 10 minutes and then peel off the pepper skins. Roughly chop the flesh, discarding the stalk and seeds. Leave the aubergine to cool slightly.
  4. When it is cool enough to handle, remove the top, scoop out the flesh, and discard the skin. Peel and chop the garlic. Blitz all the vegetables in a food processor until finely chopped and creamy looking. Add half a teaspoon each of salt and pepper, the extra virgin olive oil, vinegar, and chilli (if using) and blitz again.
  5. Spoon the mixture into a pan and gently cook over a low heat for 30-40 minutes, to thicken up. Leave to cool completely before serving. Serve with a drizzle of extra virgin olive oil and the dried chilli on top.