|Ingredients for Red Pepper & Eggplant Sauce|
Yield: 4 medium sized Mason jars
8 large red peppers
2 medium sized eggplants
3/4 cup olive oil
Salt to taste
2 tbsp white wine vinegar
Garlic powder to taste
Red pepper flakes (optional)
Turn oven on to 500oF.
Line the oven racks with silver foil, place the red peppers in the oven and bake until the skins are crinkly and browned on all sides. (You'll have to turn them several times). Set them aside in the kitchen sink or in a large bowl, while you bake the eggplants. Cut the eggplants in thick slices, leaving skin on. Place them on cookie sheets lined with parchment paper, and bake until they are tender when pricked with a fork. Remove from oven and set aside. Peel the peppers by pulling the crinkled skin off. Cut the tops and remove the seeds. (A few leftover seeds are ok). Place them in a large bowl, then remove the skin from the eggplant slices and add them to the peppers. Using your hands, mix them together so that the eggplant falls apart. Place half the mixture in a food processor, add half the vinegar and half the olive oil and blend. It should be a little chunky and not pureed ! Add salt and garlic powder to taste. You may add some red pepper flakes if you want it spicy. (I made half the mixture spicy, and half not). Pour into Mason jars and set aside to cool. Repeat with rest of the mixture.
Note: Refrigerate once cooled. The jars should keep for approximately 3-4 weeks or longer if unopened.