Discard the charred skin of the roasted eggplant & mash or chop the pulp finely.
Heat oil in a pan and saute the garlic till they change colour. Add the chopped capsicum and fry for 2 minutes.
Then add the tomatoes and a pinch of salt and further saute for a minute more. Switch off the flame.
Add the mashed eggplant pulp and rest of the ingredients and mix well. Transfer to a serving dish and drizzle some extra olive oil.
Serve as an accompaniment with crackers, veggie crudites, our very own parathas, naan, roasted papads or as a spread on sandwiches.
