Salata Mechouia Nablia (broiled Red Pepper and Tomato Dip) Tunisia

serves 4-6. Preheat the broiler and place the peppers, chili, garlic and tomatoes in a broiler pan and cook, turning occasionally until the skins are charred and blistered, and the garlic is soft. Leave to cool then peel the vegetables. Discard the cores and seeds from the peppers and chili, and the seeds from the tomatoes. Put all the vegetables into a blender or food processor, or through a sieve. In a frying pan, gently heat the caraway seeds and oil until fragrant. add to the blender or food processor with the salt and whizz to a paste. Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish and black olives.