Roasted Eggplant (Aubergine) and Peanut Salsa | Foods From Africa

Ingredients

• 1 eggplant (aubergine) (large)
• 3 ripe tomatoes (medium-sized approx. 100g)
• 1 red bell pepper (medium)
• 1 onion (medium-sized approx 80g)
• fresh cilantro leaves (a handful)
• fresh thyme (a handful)
• fresh parsley (a handful)
• 2 tsp olive oil (extra virgin, for the eggplant)
• 2 tsp olive oil (extra virgin, for the salsa)
• 1 scotch bonnet pepper (de-seeded)
• 1 garlic clove
• 20 g peanuts (dry-roasted, salted and crushed)
• salt (a pinch)
• black pepper (a pinch)