Ingredients

1 kg eggplant halved
4 red peppers, halved
1 tsp olive oil
2 cloves garlic, crushed
4 tomatoes, peeled and chopped
3 cups vegetable stock
2 tbs crushed black peppercorns.

Method

Place eggplant and red peppers, skin side up under a preheated hot grill and
cook for 10 minutes or until flesh is soft and skins are blackened. Peel away blackened skin and roughly chop flesh.

Heat oil in a large saucepan over a medium heat. Add garlic, tomatoes and cook, stirring for 2 minutes. Add eggplant, red peppers, stock and black pepper, bring to simmer and leave for 4 minutes. Remove pan from heat and set aside to
cool slightly.

Place vegetables and stock in batches in food processor or blender and
process until smooth. return mixture to a clean pan, bring to simmer over
a medium heat and simmer for 3-5 minutes or until heated through.

Serves: 4-6