Name: Smoked eggplant and capsicum jam
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 eggplant (500g), chopped finely; 1 red capsicum (200g), chopped finely; 1 red onion (170g), chopped finely; 1/4 cup (60ml) olive oil; 1 tablespoon fresh thyme leaves; 1 tablespoon smoked paprika; 1/4 teaspoon cayenne pepper; 1/4 cup (60ml) lemon juice; 1/2 cup (125ml) water; salt and pepper, to taste

Ingredients

1 eggplant (500g), chopped finely

1 red capsicum (200g), chopped finely

1 red onion (170g), chopped finely

1/4 cup (60ml) olive oil

1 tablespoon fresh thyme leaves

1 tablespoon smoked paprika

1/4 teaspoon cayenne pepper

1/4 cup (60ml) lemon juice

1/2 cup (125ml) water

salt and pepper, to taste

Method

1.Preheat oven to 220°C/425°F.

2.Combine eggplant, capsicum, onion and oil on baking-paper-lined oven tray; roast about 30 minutes or until vegetables are browned lightly.

3.Combine roasted vegetables, thyme, paprika, pepper, juice and the water in medium saucepan. Bring to the boil; reduce heat, simmer, uncovered, about 10 minutes or until jam is thickened. Season to taste.

Smoked eggplant and capsicum jam can be tossed through pasta, spread on pizza bases, or served as side dish to chicken, lamb or fish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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