Chunky Roasted Peppers, Eggplant & Tomato Relish
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
gregorynickoloff 2y agoExcellent! Tastes fantastic on crusty bread and grilled meat. Makes an interesting "pizza sauce" too. Went with about 1/2 as much olive oil and vinegar. Might use lemon juice instead of vinegar next time.
Favi 5y agoThis is a lot of work, but well worth it! Instead of buying the hot peppers, i used a tiny habanero from my balcony garden. I used half vinegar and half lime juice instead of all vinegar. This goes very well with the bread recipe in my favorites.
ccdgrd 6y agoLove the texture and smoky taste. I make it every week. The only thing I change is the hotness (hot peppers depending on who it's for.
darben 9y ago[I made edits to this recipe.]
darben 9y ago[I posted this recipe.]