Ajvar

Ingredients

• 5 capsicums

• 1/2 a eggplant

• 1 1/2 tsp salt

• 1/3 of a cup olive oil

• 1/4 tsp smoked paprika

Method 

1. Cut your capsicums in half and de seed them

2. Cut the eggplant in half

3. Lay the veg skin side up on a baking tray and roast on 180 for 40 minutes or until the capsicum skins are black

4. Take them out of the oven and lay a tea towel on top whilst they cool.

5. When cooled take the skin off the capsicum and eggplant and put them in a food processor with the remaining ingredients.

6. Pulse until just combined

7. Store in the fridge in jars for 2 weeks.