Baked Eggplant and Pepper Relish with Tomatoes

1. 1 Eggplant≈ $4.33 per kg 180 g
2. 2 Tomatoes≈ $4.67 per kg 100 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 4 g
6. 6 Sunflower oil 10 ml
7. 7 Salt 1 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pierce the eggplant¹ and bell³ pepper with a fork, then roast at 400°F (200°C) for 25–30 minutes until tender and the skin darkens.

2. Let the vegetables cool slightly, then peel off the eggplant¹ and pepper skins, and chop the flesh roughly.

3. Finely dice the onion⁴ and sauté in oil over medium heat for 5–6 minutes until translucent.

4. Add the chopped tomatoes² and minced garlic⁵, then simmer for 5 minutes until softened.

5. Stir in the eggplant¹ and pepper, season with salt and black pepper, and cook for another 7–8 minutes until the excess moisture evaporates.