Heat oven to 240 °C. Spread the weighed 1,200 g trimmed red peppers without seeds and 500 g edible aubergine flesh on a tray; these are raw edible recipe weights, not roasted-flesh weights.

Ingredients

• 1,200 gPeppers, sweet, red, raw
• 500 gEggplant, raw
• 20 gGarlic, raw
• 80 gOil, olive, salad or cooking
• 25 gVinegar, red wine
• 6 gSalt, table

Method

1. Heat oven to 240 °C. Spread the weighed 1,200 g trimmed red peppers without seeds and 500 g edible aubergine flesh on a tray; these are raw edible recipe weights, not roasted-flesh weights.
2. Roast peppers and aubergine for 30 minutes, turning once, until skins darken and flesh softens. Cover and steam 10 minutes, remove and discard skins; about 1,120 g flesh remains after roasting and peeling.
3. Chop roasted flesh, add garlic, olive oil, wine vinegar and salt, and simmer in a wide pan for 15 minutes. All oil remains in the dip.
4. Blend only briefly to a coarse texture and reduce for another 7 minutes, stirring often, until the dip weighs about 950 g and holds on a spoon.