Photo: Travel and Leisure Magazine
- 1 large eggplant (700g)
- sea salt
- 1 cup olive oil
- 2 red capsicums, cut into large pieces
- 2 red onions, chopped
- 6 cloves garlic, chopped
- 500g ripe tomatoes, chopped
- 1?2 cup mint leaves, chopped
- 2 tablespoons thyme leaves
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
Preheat oven to 220C. Cut the eggplant into large cubes and place into a colander, sprinkle with sea salt and set aside for 15 minutes. Rinse and pat dry. Put the eggplant on a large baking tray and drizzle with olive oil.
Place capsicum, red onion, garlic and half the tomatoes onto another baking tray and drizzle with olive oil. Place both trays in the oven. Bake for 30 minutes, remove the tomato tray and continue cooking the eggplant for 15 minutes or until soft and golden brown.
Transfer the eggplant and tomato/capsicum mixture to a large bowl, add the remaining fresh tomato, herbs, orange and lemon juices and gently mix to combine. Serve warm or cold.