A delicious accompaniment to barbequed meats, it’s perfect for mixing up a big batch and refrigerating in an airtight container for up to two weeks â€“ just enough time to see you through the Open!
5 red capsicums
5 teaspoons minced garlic
¼ cup olive oil
1 tablespoon white vinegar
Salt and pepper
1. Grill peppers in the oven, turning regularly to ensure all sides blister. Add to a bowl and cover with plastic wrap. Once cooled, remove skin, seeds and core.
2. Pierce eggplant all over with a fork and wrap in foil. Cook in the oven for 30 minutes. Once cooled, peel off skin and trim off top.
3. Blend peppers, eggplant and garlic together and add oil, vinegar and salt. Transfer to a saucepan and bring to a simmer, then reduce and cook for 30 minutes. Stir through salt and pepper to taste. Cool and serve.
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