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You'll need:* 1 eggplant* 1 zucchini* 1 medium onion* 2 carrots* 2-5 cloves of garlic* 4-8 tomatos * 3 branches of rosemary* 1 leek* pepper* salt* olive oil* 2 different legumes (red lentils & kidney beans are great) Extras (if desired):* 1 fennel* 1 bell pepper* 1 broccoli* any other veggie that feels reasonable to grill (cucumbers, califlower, etc doesn't do very well here.# PreparationDice the eggplant in bigger pieces and put them in a sieve. Salt the dices, stir it up and let it sit there for 2 hours. Stir it up a few times. The dices will lose quite a bit of water so make sure you put them in the sink.Meanwhile dice the zucchini, onion, garlic, carrots, leek and tomatos and mix them with the eggplant dices in a roasting tray.Add anything on your extras list if you wish, I find fennel and bell peppers fit in great but feel free to experiment and share thoughts. Remove the stems of the rosemary branches, chop up the leaves and toss them into the diced veggies. Stir it up. Now pour some olive oil over it, maybe stir it up again and pre-heat the oven to 180°C/360°F.Cover the roasting tray with tin foil and make sure it closes it completely around the edges.Now put it in the oven and let it cook for 45 mins. Now remove the tin foil, reduce the temperature to 150°C/300°F and leave it there another 30 to 45 mins (depending on how roasted you like the veggies). Stir it up every 10 minutes so the veggies don't burn.Your kitchen should smell fantastic by now.​_*If you don't care about extra protein and fibre in the meal foundation salsa, you can also skip the legumes (they taste great though)._Meanwhile prepare/cook your legumes accoring to their individual instructions. Mix the roasted veggies and the legumes together and add some pepper. There should be enough salt in the mix from the eggplant but you add salt later if required. My veggies/legumes ratio is about 2/1 but feel free to expeiment here.Now use a hand blender and create a smooth salsa. Seeif you need more salt, but normally it should taste fantastic. I really like to add some Pimentón de la Vera picante (smoked red pepper powder) and some chili and lime juice, but that again depends on your taste.Done.The salsa can be added to virtually any meal. I use it 3 times a day, in my omlette for breakfast with some spinach, with veggies and an egg (and the occasional fakey soy-meat) for lunch. and with veggies alongside a large bowl of green salad for dinner. If you vary the ingredients (extras) each week, it tastes different every time. You should package it into smaller containers and freeze a few of them so they stay fresh throughout the week.For one person, the amount is enough for one week if you eat it 3 times a day. Enjoy!

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