Istrian sauce recommended by Helen (that's helne@cix). nb: Half this quantity makes plenty for four people.
2 medium aubergines
4 sweet red peppers
olive oil for coating
2 tablespoons olive oil
1-2 tablespoons lemon juice or wine vinegar
2 crushed cloves garlic
good pinch of cayenne
1 teaspoon salt
quarter teaspoon ground black pepper
heat the oven to 200C/Gas 6. Prick the aubergine skin a few times. Coat aubergines and peppers in a little olive oil, and bake for 30 minutes or until blistered and dark.
Place in a covered bowl for ten minutes, then peel off the skins, and roughly chop the flesh of both aubergine and peppers, discarding the pepper's seeds and cores.
combine the aubergine, peppers, remaining olive oil, lemon juice, garlic, cayenne, salt and pepper in a food- processor or blender and whiz to a purée. Serve as relish.