• 2kg Red Capsicum, cut in half and deseeded
• 1 medium Eggplant (optional), thickly sliced
• 100g Olive Oil
• 1 clove Garlic
• 1 hot Chilli (optional)
• Salt to taste
Grill or bake capsicum and eggplant in the oven, then remove the skins.
Place garlic and chilli in the bowl and chop for 5 seconds on speed 6
Add capsicum (about 1kg after baked & skinned), eggplant, oil and salt. Mix and cook for 25 minutes at 100ºC on speed 4.
Alternative texture: For a relish, Pulse once with Turbo button for a chunky texture and then cook for 25 minutes at 100ºC, speed soft, Reverse
Note: for TM21 decrease speed by 1 and use speed 1 for speed soft, reverse