Roasted Eggplant Pepper Spread (Print Version)
# Ingredients:
→ Vegetables
01 -
2.5 kilograms eggplant, grilled until charred
02 -
2 kilograms capia peppers or red bell peppers, grilled until charred
03 -
2 kilograms pimento peppers, grilled until charred
04 -
900 grams onions, finely chopped
→ Other Ingredients
05 -
750 milliliters vegetable oil
06 -
1.4 liters tomato sauce
07 -
3 tablespoons salt, or to taste
08 -
2 tablespoons ground black pepper
09 -
5 bay leaves
# Instructions:
01 -
Prick the eggplants with a knife to prevent bursting. Grill them over direct heat until the skin is charred and the flesh is soft, approximately 30–45 minutes. Place in a bowl, cool completely, then remove peels and any residual char. Place eggplants in a colander to drain for a few minutes.
02 -
Grill the capia and pimento peppers over direct heat or roast in the oven until skins are fully charred. Cool completely. To peel, either use running water or place in a bowl with 1 tablespoon salt, cover, and rest for 20 minutes. Peel and deseed the peppers. Place in a colander to drain.
03 -
Using a food processor, pulse eggplants and peppers in batches until finely chopped but not pureed. Avoid over-processing to maintain some texture.
04 -
In a very large pot, heat vegetable oil over medium heat. Add chopped onions and cook gently until softened and just beginning to color, stirring to prevent burning.
05 -
Stir in the chopped eggplants and peppers. Add tomato sauce, salt, black pepper, and bay leaves. Cook gently over low to medium heat, stirring every 10 minutes. Simmer uncovered for 3 hours until thickened and flavors meld.
06 -
Wash jars thoroughly. Sterilize by covering them with hot water in a water-bath canner or deep pot. Bring to a boil and boil jars, covered, for 15 minutes after steam appears. Turn off heat and leave jars in the hot water until ready for use.
07 -
Just before canning, transfer jars (without lids) to the oven and heat at 180°C for 10 minutes.
08 -
Remove jars from oven. Fill each with hot vegetable spread, leaving about 2.5 cm headspace. Place the lid on top and screw the band tightly to seal.
09 -
Return filled jars to the oven and bake for a further 15 minutes. Turn off the oven and allow jars to cool inside for several hours before storing.
# Notes:
01 -
For best flavor, use fully ripened vegetables and ensure all skins and seeds are removed from the peppers.
02 -
A wooden spoon is recommended for stirring to prevent sticking during the long cooking process.
03 -
The finished spread can be served as an appetizer or condiment, and is suitable for preserving to enjoy out of season.