Ingredients:
- 1kg eggplants
- 1kg peppers
- 150ml-175ml oil
- 2Tbsp vinegar
- 2Tbsp mustard
- 4 cloves garlic
- 3tsp salt
- 1tsp sugar
Instructions:
- Roast peppers and eggplant until peppers are with black blisters and eggplant halves are kinda collapsed.
- Once done, put everything in a plastic bag and tie the bag. Cover the bag with something for about an hour.
- After an hour, peel the peppers and scoop the flesh from eggplants by remove the eggplant skins. Use some spoon or butter knife.
- Put everything (garlic, vinegar, mustard etc…) in a big bowl and remove the liquid. Start mashing. You want this consistency.
- Transfer in a pot and simmer for 30-40 mins.
- This is not good.
- This is good.
- Transfer to sterilized jars or store for a couple of days in the fridge. You’ll get slightly less than half of the ingredients, e.g. 1kg from 2kg peppers/eggplants.
