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Roasted Capsicum And Eggplant Chutney

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Ingredients

1 large eggplant (aubergine)

olive oil, for cooking

sea salt and freshly ground black pepper

3 red capsicums (bell peppers)

3 golden shallots, finely chopped

2 cloves garlic, finely minced

1 cup (250ml) apple cider vinegar

1/2 cup (110g) caster sugar

1 teaspoon smoked paprika

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