Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Recipe
Total Time (median): tell us
Ingredients
Preparation
Roast the peppers and eggplant in a preheated oven at 475deg F (250deg C), until the skins are blistered and black. Place the roasted vegetables in a bag or a covered bowl and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Score the skin and place the tomatoes into boiling water for a minute then plunge into cold water and peel. Chop the peppers and mince the eggplant until its pulp. Heat 3 tablespoons oil in a large skillet and saut the onion until light brown add the garlic and cook 1 minute longer (do not allow the garlic to brown). Stir in the tomato and chopped chili and simmer until the tomato starts to break up add pepper and eggplant, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add vinegar, salt and pepper to taste, simmer to allow all the flavours to infuse together. Pour into warm sterilised jars and seal. Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, use as dip or a side dish to accompany grilled or roasted meats, use as relish on sausages and hotdogs. Makes approx. 1.5 litres
