Sautéed Aubergine Spread

1. 1Heat a large non-stick pan over medium-high heat and add 3-4 tablespoons of oil.
2. 2Add the diced aubergine and sauté, stirring occasionally, until softened and moist, about 15-20 minutes, adding more oil if necessary to prevent sticking.
3. 3In a separate large frying pan, heat 2 tablespoons of oil, then add the diced sweet pepper, grated carrots, and finely diced onion.
4. 4Sauté until golden and softened, about 10-15 minutes.
5. 5Combine the sautéed vegetables with the aubergine mixture.
6. 

   6Add the diced tomatoes, season with salt and pepper, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
7. 7The spread is ready when there is no liquid pooling and the mixture is spreadable yet somewhat chunky.
8. 8To finish, serve the aubergine spread with crusty bread.

Ingredients

• 900 g aubergine, peeled and diced
• 2 peppers, diced (preferably red, yellow, or orange)
• 2 to 3 medium carrots, grated
• 1 medium onion, finely diced
• 3 medium tomatoes, diced
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• rapeseed oil or extra light olive oil for sautéing