Instructions

• Preheat the oven to 460°F (240°C). Line a baking sheet with baking paper.
• Place the peppers and eggplants on the baking tray and roast until the skins have blackened, around 20-30 minutes.
• Transfer the peppers to a bowl and when cool, peel and deseed the peppers. Also, halve the eggplants and scoop out the flesh. Transfer the flesh of the peppers and eggplants to a food processor and purée.
• Place the purée in a pan over medium heat and add the remaining ingredients. Season with salt and pepper and bring to the boil, then reduce the heat to low and simmer gently for 10 minutes. Remove the sauce from the heat and set aside to cool.
• Transfer the sauce into a jar or airtight container and store in the fridge for 1 week.