Step 1

Preheat oven on convection/fan setting to 410°F.

Step 2

Remove stem from eggplant and cut it in half lengthwise. Cut the bell peppers in half lengthwise, removing any seeds and tougher white ribs. Quarter the onion. Leave the spicy pepper whole.

Step 3

Brush olive oil on both sides of all of the veg, and place them face down on parchment paper. You'll need about 1 Tbsp of oil (this may vary depending on the size of your vegetables).

Step 4

Cook for 15 minutes, then remove the bell and spicy peppers and turn the oven to bake setting.

Step 5

Cook remainder of veg for 15 minutes.

Step 6

Let eggplant cool for 10 minutes or until you can comfortably touch it, then scoop out its flesh.

Step 7

Cut the stems off the onion.

Step 8

Put all the veg into a food processor. Add the remainder of the ingredients, including 1 tsp of oil, and blast away.

Step 9

Serve warm, at room temperature, or cold as an appetizer or condiment.