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  • 2 large red peppers quartered and seeded
  • 90 mls olive oil
  • 1 clove garlic thinly sliced
  • 1 red onion chopped
  • 30 mls sugar - I used fructose
  • 85 mls red wine vinegar
  • 1 aubergine cut into small cubes
  • 10 small rosa tomatoes quartered
  • 30 mls capers drained
  • 8 black olives pitted and roughly chopped
  • 5 g Willies Cacao
  • salt and freshly ground black pepper to season
  • 30 mls basil leaves roughly chopped
  • 30 mls pine nuts toasted


  • Preheat the oven to 180° Celsius
  • rub the red peppers with olive oil and place skin side up on a baking tray
  • scatter the garlic over the peppers
  • roast for 30 minutes until the skins have blackened slightly
  • add a tablespoon of olive oil to a pan and over a medium heat, sauté the onions
  • add the sugar and the vinegar to the pan
  • reduce over a low heat until it is very slightly syrupy and remove from the heat when done
  • in a non stick pan, add a tablespoon of olive oil and fry the aubergine until golden and cooked through
  • remove the peppers from the oven, and place the peppers with the juices in a bowl and cover with cling wrap
  • when they are cool peel the skins off
  • reserve all juices, but discard the skin
  • once all of this is done and the aubergine is cooked, add the tomatoes
  • cook for two minutes as you want the tomato to be warmed through
  • add the onion mixture, the capers and the olives
  • when warm, grate the cacao into the pan and allow it to melt
  • Season
  • roughly chop the peeled red pepper and add with all its juices to the mix
  • drizzle with the left over olive oil
  • add the basil and the pine nuts
  • serve at once while warm with baby pita breads