Description

Ingredients

• 🫑 Red bell/roasting peppers, whole: 2 kg (10–12 large / 4.4 lb) Original: 🫑 Red bell/roasting peppers, whole: 2 kg (10–12 large / 4.4 lb)
• 🍆 Eggplant, whole (optional but classic): 500 g (1 large / 1.1 lb) Original: 🍆 Eggplant, whole (optional but classic): 500 g (1 large / 1.1 lb)
• 🧄 Garlic, minced: 12 g (4 cloves / 0.4 oz) Original: 🧄 Garlic, minced: 12 g (4 cloves / 0.4 oz)
• 🫗 Sunflower oil: 120 ml (½ cup / 4 fl oz) Original: 🫗 Sunflower oil: 120 ml (½ cup / 4 fl oz)
• 🍎 Apple cider vinegar: 15 ml (1 tbsp / 0.5 fl oz) Original: 🍎 Apple cider vinegar: 15 ml (1 tbsp / 0.5 fl oz)
• 🧂 Salt: to taste (≈10 g / 1¾ tsp) Original: 🧂 Salt: to taste (≈10 g / 1¾ tsp)
• 🍬 Sugar (optional, balances acidity): 5 g (1 tsp / 0.18 oz) Original: 🍬 Sugar (optional, balances acidity): 5 g (1 tsp / 0.18 oz)
• ⚫ Black pepper, ground: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper, ground: 1 g (½ tsp / 0.04 oz)
• 🌶️ Hot chili or flakes (optional): 1 small chili or 1 tsp flakes Original: 🌶️ Hot chili or flakes (optional): 1 small chili or 1 tsp flakes

Preparation

• Roast: Broil or grill peppers (and eggplant) on high, turning, until heavily charred and soft (25–35 min).
• Steam & peel: Transfer to a bowl, cover 15 min to steam. Peel skins; remove stems/seeds. Drain in a sieve 20–30 min to reduce excess liquid.
• Chop: Finely chop by hand or pulse in a processor to a coarse paste (don’t purée completely).
• Cook down: In a wide pot, warm oil. Add pepper/eggplant mixture and garlic. Cook on medium-low, stirring often, until thick, glossy, and reduced (35–45 min).
• Season: Stir in vinegar, salt, sugar, black pepper, and chili (if using). Simmer 3–5 min more; adjust to taste.
• Serve/store: Cool. Keep refrigerated up to 1 week, or jar hot into sterilized jars for longer storage.

Total Time

Nutritional Value

Advice

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