About this recipe

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Why you’ll love it

Roast, reduce, and finish—30 minutes on the stove for a jar that tastes like late summer. ⚡

Ingredients

• 🫑 Red roasting peppers, whole: 1.2 kg (8–10 peppers / 2.6 lb)
• 🍆 Eggplant, whole: 500 g (1 large / 1.1 lb)
• 🍅 Ripe tomatoes, peeled & chopped (or passata): 600 g (3 cups / 21 oz)
• 🧄 Garlic, finely minced: 12 g (4 cloves / 0.4 oz)
• 🌶️ Fresh hot chili or flakes (to taste): 1 small chili or 1 tsp flakes
• 🫗 Sunflower oil: 80 ml (⅓ cup / 2.7 fl oz)
• 🍎 Apple cider vinegar: 15 ml (1 tbsp / 0.5 fl oz)
• 🍬 Sugar (balances acidity): 5 g (1 tsp / 0.18 oz)
• 🧂 Salt: to taste (≈12 g / 2 tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🌿 Parsley or basil, finely chopped (finish): 8 g (2 tbsp / 0.28 oz)

Preparation

• 1 Char & peel Broil or grill 🫑 peppers and 🍆 eggplant, turning, until blackened and soft (20–30 min). Steam covered 15 min, then peel, seed, and drain 15 min. Chop finely.
• 2 Tomato base In a wide pot, warm 🫗 oil. Sauté 🧄 garlic 30 sec. Add 🍅 tomatoes and 🌶️ chili; simmer 12–15 min until thick and shiny.
• 3 Combine Stir in chopped peppers and eggplant. Season with 🧂 salt, ⚫ pepper, and 🍬 sugar. Cook on low, stirring often, until spoonable and jammy (12–15 min).
• 4 Finish Stir in 🍎 vinegar and 🌿 herbs; simmer 1–2 min. Adjust salt/acid. Cool and refrigerate up to 1 week, or jar hot in sterilized jars.

Timing details

Nutrition

Estimated values per serving.

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