Eggplant and Capsicum Dip

Name: Eggplant and Capsicum Dip
Ingredients: 1 eggplant; 2 medium capsicums; 1 red chilli; 5 flakes garlic; as needed olive oil (for roasting and the pan); a pinch salt; a pinch oregano; to taste parsley, finely cut; 1 tbsp red wine vinegar; a pinch sugar; to crumble on top feta; to serve fresh focaccia or zaatar bread

from Nita

Ingredients

1eggplant
2 mediumcapsicums
1red chilli
5 flakesgarlic
as neededolive oil (for roasting and the pan)
a pinchsalt
a pinchoregano
to tasteparsley, finely cut
1 tbspred wine vinegar
a pinchsugar
to crumble on topfeta
to servefresh focaccia or zaatar bread

Instructions

Fork the eggplant. Rub olive oil over all the vegetables (eggplant, capsicums, chilli, garlic) and place on a tray.
Roast in the oven at 180°C until all the veggies are soft.
Let cool, then remove the skins and set the flesh aside.
In a pan, heat a little olive oil and add all the well-smashed roasted veggies.
Add a pinch of salt, a pinch of oregano and finely cut parsley.
Stir in 1 tbsp red wine vinegar and a pinch of sugar; mix well.
Crumble some feta on top.
Enjoy with fresh focaccia or zaatar bread.

dip
eggplant
capsicum
feta
mediterranean
roasted