2–3 eggplant, about 600g total weight
½ tsp salt
1 red pepper
75ml olive oil
1 tbsp Turkish tomato paste or concentrated tomato purée
3 juicy tomatoes, cored, deseeded and sliced into small chunks
Preheat the oven to 180C/Gas 4. Chop the eggplant into 2cm cubes. Squeeze over a little lemon juice and toss them in the salt.
Place in a colander over a sink or bowl for 10 minutes to drain.
Cut the pepper in half and discard the seeds and any membrane from the inside.
Roast in the oven, cut sides down, on a baking tray for 25 minutes.
When ready they will be lightly brown and beginning to collapse.
Place in a plastic bag or plastic box with lid and allow to cool.
This will make it easier to peel off the skin. Remove skin and discard, then slice the flesh into strips.
Meanwhile, put 3 tbsp of the oil in a large heavy-based pan over a low heat.
Add the eggplant and cook very slowly, until thoroughly soft and tender and lightly browned.
This may take 45 minutes to 1 hour, stirring and turning as necessary.
Add the tomato paste to the eggplant and cook for 2 minutes.
Then add the fresh tomatoes and roasted pepper slices plus a further 2 tbsp of the olive oil.
Cook for 2–3 minutes over a low heat until the tomatoes are just starting to fall apart but still retaining their shape.
Remove from the heat. Serve warm or cold, with gluten free flatbread.
Recipe adapted from: Good Food