Preheat oven to 180C. Put chopped aubergine, red pepper and 1 tbsp of olive oil in oven proof dish and cover with foil. Place in oven and cook for 30 mins.
In the meantime, saute the onion until soft and then add the garlic and cook for 1 further minute.
Then add vegetable stock, tahini, spices and roasted vegetables and cook for further 10 mins. Add more stock to ensure vegetables are covered if necessary.
Remove from heat and transfer to a blender. Blend util smooth.
Serve with a sprinkling of cayenne pepper and some fresh coriander.
