Description

Ingredients

• 🌶️ 1.5 kg red bell peppers (3.3 lb) Original: 🌶️ 1.5 kg red bell peppers (3.3 lb)
• 🍆 500 g eggplant (1.1 lb) Original: 🍆 500 g eggplant (1.1 lb)
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🫒 100 ml sunflower or olive oil (½ cup) Original: 🫒 100 ml sunflower or olive oil (½ cup)
• 🧂 1 tsp salt Original: 🧂 1 tsp salt
• 🧉 Optional: 15 ml vinegar (1 tbsp) for brightness Original: 🧉 Optional: 15 ml vinegar (1 tbsp) for brightness

Preparation

• Roast veggies: Preheat oven to 220°C (430°F). Roast whole peppers and eggplants for 35–40 minutes, turning occasionally, until blistered.
• Steam & peel: Place roasted vegetables in a covered bowl or bag for 15 minutes. Peel off skins.
• Blend: Remove seeds and stems. Blend flesh with garlic until smooth but textured.
• Cook down: In a pan, heat oil and cook mixture over low heat for 30–40 minutes, stirring often. Add salt (and vinegar if using).
• Cool & store: Let cool completely. Store in sterilized jars or serve fresh.

Total Time

Nutritional Value

Advice

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