INGREDIENTS

1. 1largeaubergine, chopped into 2-inch dice
2. 1largered pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
3. 6garlic cloves, peeled
4. 4tomatoes, roughly chopped
5. 1tablespoonolive oil
6. 1teaspoonground cumin
7. 1teaspoonground coriander
8. 1teaspoonchili powder
9. salt & pepper
10. 2sprigsfresh coriander(Cilantro)
11. 1teaspoonharissa (optional)
12. 4sun-dried tomatoes packed in oil, drained(reserve 1 tablespoon of the sun-dried oil or olive oil)

DIRECTIONS

1. Pre-heat the oven to 200C or 400°F.
2. Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chilli powder & the olive oil.
3. Mix thoroughly, so everything has a light coating of oil.
4. Roast in the oven on the top shelf for 30 to 45 minutes, or until charred & tinged brown on the edges & soft to the touch.
5. Take out and leave to cool slightly.
6. Add the fresh coriander (cilantro), harissa paste if using & sun-dried tomatoes. Season well with salt & pepper.
7. Tip all the mixture into a large bowl & blend it all together with a hand mixer/blender.
8. Do NOT over mix - it should be smooth but not pureed!
9. Serve in an attractive bowl & dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsely. You can also add an olive or two.
10. Store in a container in the fridge with olive oil on the top for up to 2 weeks.

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