1 aubergene and 1 capsicum flame roasted and then wrapped in plastic wrap for one minute then peel.
Dice the aubergene, capsicum and a tomato and add 2 cloves of minced garlic.
Place in a pot with 4 ½ tbsp of olive oil and roast over a high heat.  
Roast the following spices in a little oil and then add to the vegetables and cook until the mixture comes together and any liquid is absorbed.

• ½ tsp cumin
  1 tsp dried ginger
  ¼ tsp tumeric
  ¼ tsp  paprika
  ¼ of a whole lime
  2 pinches of salt

When we were in Morocco this was usually served cold, dressed with generous amounts of good quality olive oil as one of a trio of ‘salad’ dishes.   There were plenty of whole olives served at every meal (including breakfast).

• 8 Weet-Bix
• 2 c sugar
• 90g butter
• 2 c sultanas (or mixed dried fruits, dates and nuts)
• 2 tsp baking soda
• 2 c boiling water
• 2 eggs beaten
• 2 c flour
• 2 tsp baking powder
• 2 tsp mixed spice

Preheat oven to 175 C.
Crush the Weet-Bix into a bowl, add the sugar, butter, fruit, nuts and baking soda.  Pour boiling water and cool.
Add the beaten eggs, sifted flour, baking powder and mixed spice and combine.  Pour the mixture into two lined loaf tins and bake for 45 mins.