Charred Pepper Sauce

2 tablespoons extra virgin olive oil

1 shallot (finely diced)

2 cloves garlic (finely diced)

3 tomatoes

2 large red capsicums, charred, peeled and deseeded

1 teasp white wine vinegar

1 teasp cracked black pepper

1 teasp salt

Add shallot and garlic to pan and sweat w/ olive oil over low heat for ten mins. Roughly chop the tomatoes, add to the pan, and cook for a further five minutes. Add the red capsicum and cook for another five minutes. Blend on a high speed for one minute, then return to the saucepan over medium heat and add white wine vinegar, pepper and salt, and cook for ten minutes until slightly thickened.

Basil Oil

1 bunch basil leaves

150mL grapeseed oil 

Blend on high speed for one minute, strain through a strainer lined with a fresh chux, set aside in the fridge until required.

Roasted eggplant:

2 eggplants

100mL EVOO

1/2 teaspoon dried thyme

2 teaspoons salt

1 teaspoon black pepper

Slice eggplants into discs approximately 1cm thick. Combine with the other ingredients in a large bowl and mix with fingers until eggplant slices are coated with oil. Arrange in a single layer on a tray lined with baking paper and place in oven under a grill set to 200c. Cook for for ten minutes until golden, then flip and cook for eight minutes until the second side is golden. Remove from oven & set aside

Roasted Zucchini

3 zucchini

50mL EVOO

1 teasp salt

1/4 teasp dr thyme

Top and tail zucchini then slice lengthways into 5-6 pieces. Place in a bowl with other ingredients and mix with fingers until slices are coated. Arrange in a single layer on a baking tray and cook in an oven under a grill set to 200c for five minutes. Flip and cook for another five minutes, until soft and slightly charred.

Place charred pepper sauce on base of a serving plate. Arrange slices of tomato and eggplants on top. Place zucchini slices on top, then spoon basil oil over anf scatter with extra basil leaves.