Put rack in upper third of oven and preheat to 400 degrees.
Rub eggplant and peppers with olive oil and arrange on jelly roll pan. Roast until very soft and lightly charred, turning once or twice, about 30 to 40 minutes. Transfer peppers to a bowl, cover tightly with plastic wrap, and let stand for 15 minutes.
Peel, core and seed peppers and pat dry. Halve eggplant, scoop out flesh, and put in food processor with remaining ingredients through black pepper. Coarsely puree.
Simmer until reduced to about 2 3/4 cups, 15 to 20 minutes. Cool, then refrigerate at least one day and up to 1 week.
Serving size is 1 tablespoon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 44 Servings|
|Calories from Fat: 4 (29%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 83mg||2 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.7g|
|Protein 0.4g||1 %|
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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: 14
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