adapted from Ina Garten’s barefoot contessa cookbook
- 2 medium aubergine (eggplant), peeled and cut into 2cm (1 inch) cubes
- 3 red peppers, seeded and cut into 2cm (1inch) cubes
- 2 red onion, peeled and cut into 2cm (1inch) chunks
- 2 large tomatoes, cut into 2cm (1inch) chunks
- 4 garlic cloves, minced
- 60ml (¼ cup) olive oil
- Flakey sea salt and freshly ground black pepper to taste
- 1 teaspoon – 1 tablespoon Harissa paste
- Heat your oven to 200℃ (400℉).
- Place the aubergine (eggplant), red peppers, onions, and tomatoes into a large bowl. Add the garlic, olive oil, season with salt and pepper and toss everything to coat with the oil. Spread the mixture out onto a large baking sheet.
- Bake for 45 until the vegetables are soft and lightly browned.
- Remove from the oven and cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the harissa, and pulse several times to blend. Taste and add more salt and pepper as necessary.
