This recipe is on page 188 of Travelling with Thermomix. It is easy to do and a lovely spread for sandwich’s or use as a dip with bread or veggie sticks. it is also something that you can seal and give out as gifts. You can eat it as a condiment with meat or use it as a pasta sauce. Very versatile.
6 Red Peppers cut into halves and seeded
1 Eggplant cut in half
4 garlic cloves
60g olive oil
1 1/2 tsp salt
You can use your barbecue or heat your oven and use the grill feature to char the outside skins of the eggplant and peppers. Peel off skins.
Place garlic cloves into mixing bowl and chop 2 sec/speed8 Scrape down
Add peeled peppers and scrape flesh fro, eggplant, Mix 8sec/speed 5
Cook 5 min/90C/speed3
Add olive oil and salt. Cook 10 min/90C/Speed 2
Add vinegar or lemon juice
Add 70g tomato puree
Add 1-2 small chillies or cayenne pepper.