vegetable puree

Ingredients for 4 servings:

• 300 g bell pepper(s), fleshy, red (preferably pointed peppers)
• 1 pepper, hot, green
• 1 large onion(s), red
• 200 g tomatoes, nice and ripe
• 2 garlic cloves
• 1 tsp cumin
• Salt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 eggs, hard-boiled
• g olives, green and black, pitted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from Tunisia

Preheat the oven to 250°C. Line a baking sheet with aluminum foil. Wash the bell peppers, chili peppers, and onion and let them drain. Place the bell peppers, chili peppers, and unpeeled onion on the baking sheet. Bake in the oven (center: fan oven 220°C) for about 15 minutes. Then wash the tomatoes and add them to the remaining vegetables. Turn the bell peppers and chili peppers over and bake the vegetables for another 15 minutes. Remove the vegetables from the oven, cover with a damp kitchen towel, and let cool slightly. Peel the bell peppers and chili peppers. Remove the stems and seeds. Peel the tomatoes and remove the stem ends. Remove the tough skins from the onions. Finely chop the vegetables on a board or puree in a food processor in short intervals, not too finely, and add them to a bowl with the juice. Peel the garlic and press it through a press. Finely crush the cumin with salt in a mortar and pestle, mix it with the garlic and the purée, and season to taste. Spread the purée on a large plate and drizzle with oil and lemon juice. Peel and quarter the eggs. Garnish the purée with eggs and olives. Or spread it on baguette slices and garnish with olives, capers, feta cheese, and eggs!