Method

Preheat oven to 225 degrees celsius.

Cut capsicums in 1/2 lengthways and remove stalk and seeds. Lay cut-side down on paper lined oven tray.

Prick eggplants a few times with a fork and wrap garlic cloves in a small piece of foil then add them both to tray.

Roast for 30-40 minutes until capsicum skins are blistered and blackened.

Remove from oven and set eggplants aside to cool. Pop capsicums into a large bowl and cover with cling film (this will help you remove skins).

Once cool enough to handle, cut stalks from eggplants and peel off skin. It should come off easily. Add flesh to bowl of food processor.

Remove skins from capsicum with your fingers. If a lot of juice has accumulated in food processor bowl from eggplant, drain it off. Add garlic and capsicum flesh and pulse a few times.

Add all other ingredients and whizz for a 10-20 seconds to combine.

Place in jar and keep in fridge for up to a week.

Makes 2.5 cups.