4 red bell peppers
1 tomato, roma preferred
parsley, fresh, to tast
1-2Tbsp red wine vinegar
olive oil, as needed
- Rinse and poke holes in the eggplant.
- Roast eggplant, bell peppers, and tomatoes on a medium-low grill for about an hour, flipping once. You may also cook them at 350F in a conventional oven.
- Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
- Add all ingredients to a food processor until blended.
For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet - about 30 minutes.