Servings 6people
Ingredients
6 red bell peppers
1small eggplant
2-4cloves garlic, to taste
1/4cup olive oil
salt
pepperInstructions
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Preheat grill to medium. Meanwhile, poke holes in the eggplant to get it ready for grilling.
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Grill the peppers and eggplant, rotating every 10 minutes or so, until the skin is blistering and blackened. The peppers took about 20 minutes and the eggplant about 30.
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Set the cooked peppers aside in a covered bowl until cool enough to handle. They will steam themselves which helps separate skin from the flesh.
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Meanwhile, when the eggplant is cool enough to handle, cut in half lengthwise and use a spoon to scrape eggplant flesh into processor (leave out the skin and most of the seeds). Puree with garlic in food processor until smooth (about 30 seconds to a minute).
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Next, peel the peppers and remove seeds and any liquids. Combine with the pureed eggplant in the food processor. Stir in olive oil, salt and pepper.
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Pulse the peppers until you form a coarse mixture, somewhere between ketchup and chunky tomato sauce. It's really up to you and what makes you smile.
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