Spicy Aubergine (Eggplant) and Red Pepper Tapenade

This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked

1 large aubergine, chopped into 2-inch dice

1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice

6 garlic cloves, peeled

4 tomatoes, roughly chopped

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

salt & pepper

2 sprigs fresh coriander (Cilantro)

1 teaspoon harissa (optional)

4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)

Directions at food.com

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