Ingredients

• 2 x Medium Red Peppers (Red Capsicum)

• 2 x Medium Eggplants

• Olive oil

• 2 x Red onions - diced

• 4 x Garlic cloves

• 30g x Butter

• 2 x Tablespoons tomato paste

• 1 x Italian tin tomatoes - diced. Salt free

• 2 x Teaspoons smoked paprika

• 2 x Teaspoons cumin seeds - ground

• 2 x Teaspoons dried Mediterranean oregano - ground

• 1 x Teaspoon brown sugar

• 2 x Teaspoons white vinegar

• 1 x Teaspoon pomegrante molasses

• 1/2 x Cup flat leaf parsley - chopped

• 1/4 x Teaspoon of crushed chilli flakes or to your taste

• We felt that salt is not really necessary with this recipe, however, if salt is preferred simply add to your taste and diet.

• To BUY the very best Spices in this recipe go to SPICES

Preparation

Remove the ends of the eggplant and slice lengthwise into strips, about 2cm each. Place on a baking tray and lightly cover with olive oil.

Then slice the bell peppers open (or half if you wish) remove the seeds and with the stalks still on, place on the same tray as the eggplant strips and lightly cover with olive oil.

Place the tray in the oven at 180c and bake until the skins start to crinkle without burning and the bell peppers have started to blacken on the skin.

Remove from the oven, discard the bell pepper stalks and slice the eggplant into rough 3cm squares. Place the peppers, eggplant and garlic in a food processor and coarsly chop to a rough chunky puree.

Now, in a saucepan, add a little olive oil and butter and fry down the onions until fully caramelised, about 15 - 20 minutes then add the tomato paste to the bottom of the pan to remove the bitterness - about 3 minutes then add the chilli flakes, all the spices, pomegranate molasses and stir before adding the sugar, tomatoes and the red peppers and eggplant chunky puree.

Stir to mix well, bring the ingredients to a boil then allow to simmer for 30- 35 minutes to reduce so the moisture has virtually evaporated. For this you will need to stir often as the ingredients should not burn. Then add the parsley and the white wine vinegar and lightly stir. Once cooled place in glass jars with a good seal and refrigerate.

You will now have an amazing Matbucha Mezza style condiment to serve with roast vegetables, meat balls or in fact any main course or BBQ meats. And wonderful with toasted pita bread or toasted flat bread.

Important: At the final stage of preparing the recipe it is important the moisture has virtually evaporated or reduced.

Comments: We hope you enjoy the recipe and all comments very much appreciated.