Roast the aubergines and peppers

• Preheat the oven to 475F250C fan. Prepare the aubergines and peppers on a baking tray. Poke the aubergine with a foro on all sides. Brush the vegetables with olive oil and cook at the highest temperature (250 C) for about 25-30 minutes until charred on both sides.
  2 aubergines, 2 green peppers
• Cook the tomatoes: In the meantime bring some water to the boil, make a cross cut in the tomatoes on the top and add the tomatoes to the water, wait for 30/40 seconds and remove from the water. Now peel the tomatoes, and cut them into small cubes.
  3 tomatoes
• Pan fry the tomatoes: In a pan heat up 2 tablespoon of olive oil, add grated garlic, then add the tomatoes, tomato paste salt, the spices and the fresh herbs. Cook until the tomatoes are very soft.
  2 teaspoon paprika, 2 garlic cloves, 1 teaspoon cumin, Black pepper, Salt, 1 bunch of fresh coriander, 1 bunch of fresh parsley, Extra virgin olive oil, 1 tablespoon tomato paste
• Prepare the vegetables: When the aubergine and peppers are done, cover them for a few minutes, to create steam and to make it easier to peel. Peel both aubergines and peppers, cut the aubergines very finely and the peppers in small pieces.
• Finish cooking: Add them to the pan with the tomatoes and mix to combine and cook for a few more minutes. Optionally you can add some tomato paste to make it more red.
• Serve and top with some more fresh herbs and a drizzle of olive oil.
  Sliced bread