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).