One starter-sized bowl of Balkan roasted red pepper and eggplant relish, finely chopped and slowly reduced into a thick spread.
150 gBell Pepper
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80 gEggplant
1 gGarlic
1 tspOlive oil
0.5 tspWine vinegar
To tasteSalt
Heat the oven to 230 °C. Put all the red pepper halves skin-side up and the eggplant piece cut-side down on a foil-lined metal tray. Roast for 30-35 minutes until the pepper skin blisters and the eggplant flesh is completely soft. Cover in a bowl and cool for 10 minutes.
Peel off and discard the pepper and eggplant skins. Drain pooled juices, then finely mince all the roasted flesh with a knife. Heat all the oil in a very small heavy saucepan and add all the minced vegetables. Cook over low heat for 10 minutes, stirring frequently.
Finely mince all the garlic and add it with the vinegar and a little salt. Cook for another 8-10 minutes, stirring, until a spoon leaves a clear track across the pan and the spread has no watery edge. Cool for 10 minutes and serve all the relish as one starter-sized dip portion. Bread and other accompaniments are not included; this is for immediate serving, not canning.