Servings  4-6people

Ingredients

3 eggplants

4 red bell peppers

1 tomato, roma preferred

2-5cloves garlic

 parsley, fresh, to tast

1-2Tbsp red wine vinegar

 olive oil, as needed

 salt

 pepper

Instructions

1. Rinse and poke holes in the eggplant.
2. 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.
3. Scoop the eggplant and peppers out of the charred skin and drain off any extra juices
4. Add all ingredients to a food processor until blended.

Recipe Notes

 For a mellow garlic flavor, you may roast the cloves. Wrap in foil and remove when soft and sweet - about 30 minutes.

 

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