Roasted Eggplant with Fennel Seeds and Charred Capsicums with Garlic

Roasted Eggplant with Fennel Seeds and Charred Capsicums with Garlic

Having a few olive oil preserves in the fridge is a game changer for summer dining. They can be eaten on toast, tossed through pasta, used as a condiment for barbecued foods or eaten straight from the jar while you top up your Negroni.

This recipe makes roughly one small jar. Feel free to scale up depending on how much produce you have.

Photography by Josh Griggs
From issue #88
Dec. 27, 2019