The chilli flakes are optional in here – I like the deep flavour that comes from roasting the vegetables together with some heat.
3 medium eggplants or 2 large
2 red capsicums
6 plum tomatoes
3 tablespoons olive oil
2 red onions, chopped
8 cloves of garlic, chopped
1 teaspoon chilli flakes (optional)
1/2 cup (total) chopped fresh herbs – basil, oregano, &/or parsley
salt and pepper to taste
1 litre vegetable stock – I use Moredough or Stock Merchant
can of cooked Butter Beans
For the roasting of the vegetables: I use an over tray, which I line with foil. I then make little foil ‘nests’ for the eggplants and the capsicums to make it easy to lift them out, and to contain the juices that flow out.
Prick eggplants a few times, and place in oven tray under high heat grill for 30 minutes. Turn the eggplants. The skin will go black, which is fine because it will be discarded later.
Add capsicums to the oven tray, and grill eggplant and capsicum for 15 minutes under high heat grill. Turn eggplant and capsicums. Add the tomatoes to the oven tray (or put in separate dish below in the oven if there isn’t room). Grill on high for a further 7 minutes, then turn everything again and grill for another 8 minutes. You may need to take the eggplant out for these final 15 minutes if it has completely collapsed.
Remove vegetables from the oven. Scoop eggplant out of skin and retain any moisture that has come out as well. Remove skin from capsicums and tomatoes, and chop up and put with the eggplant.
WHILE THE VEGES ARE ROASTING: Gently fry the onions over a low heat in the olive oil for 15 minutes until soft and brown. Add the chopped garlic and cook for another 10 minutes. Add chilli flakes if using, salt, pepper and herbs. Stir and cook for another minute or two. Add stock and roast vegetables.
Simmer for 20 minutes, then puree with a handheld blender. Add the drained canned butter beans and warm through.
Serve with bread on the side.