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 separately and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds from the peppers. 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 saute the onion until light brown add the garlic and cook for a further 1 minute (do not allow the garlic to brown). Stir in the tomato and chopped chili and simmer until the tomato starts to break up then add roasted 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 sterilized 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3609g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 314 (26%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||46 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 448mg||15 %|
|Potassium 8091.5mg||213 %|
|Total Carbohydrate 214.7g||63 %|
|Dietary Fiber 73.7g||295 %|
|Sugars, other 141g|
|Protein 37g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1204
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