Ingredients

• 1 x Large eggplant, cut lengthwise into strips, 1 cm thick

• 1 x Medium zucchini cut lengthwise in strips

• 4 x Garlic cloves peeled, whole

• 1/4 x Cup olive oil

• 1/3 x Cup chicken stock or water

• 4 x Large tomatoes peeled or 1 x Tin Italian diced tomatoes

• 1 x Tablespoon sumac

• 1 x Tablespoon cumin - freshly ground

• 1 x Tablespoon sweet paprika

• 1/2 x Cup coarsly chopped parsley

• 1/2 x Teaspoon aleppo pepper or medium heat chilli flakes

• 1 x Tablespoon lemon juice

Preparation

Roast the eggplant strips, zucchini and whole garlic cloves. Then when the eggplant skin starts to crinkle and the garlic is soft , dice the garlic and chop the eggplant and zucchini into 2cm pieces and place in a large pot with a little olive oil.

Now add the olive oil, tomatoes, water, spices, chilli and parsley to the eggplant, zucchini and garlic in the pot, mix well and over a low heat simmer for around 30 minutes to reduce a little and until the mixture is easily mashed to give your desired degree of chunkiness, then add the lemon juice.

Important: When removing the eggplants and zucchini from the oven make sure you save the cooking juices.

Comments: This is a lovely accompaniment to roast vegetables and as a side to a BBQ steak or lamb kebabs and makes a wonderful dip with crusty bread. Vitamins A, C, Magnesium