Categories: Appetizers
Ingredients
- 4-5 medium red bell peppers
- 1 medium eggplant
- 1/4 cup olive oil, divided
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 4 garlic cloves, minced
- 1 tbsp white vinegar
Directions
-
Preheat the broiler to high.
-
Line a large baking sheet with foil.
-
Brush the peppers and eggplant all over with 2 tbsp of the olive oil and sprinkle with salt and pepper. Place the peppers and eggplant on the prepared baking sheet and broil, turning every few minutes, until the skins are charred on all sides. The peppers will take about 10 minutes and the eggplant will take about 20 minutes.
-
When the peppers are fully charred, remove them from the baking sheet, place them in a bowl, cover with plastic wrap, and let them steam while the eggplant continues to cook. When the eggplant is fully charred and soft in the center, remove it from the oven and set aside to cool.
-
When the peppers are cool enough to handle, slip the charred skins off. Discard the charred skins. Seed the pepper and place them in a food processor.
-
Add the garlic to the food processor and pulse until the vegetables are coarsely chopped. Add the rest of the olive oil, vinegar and salt and pepper and process to a smooth puree.
-
Transfer the vegetable mixture to a medium saucepan and bring to a simmer over medium-high heat. Lower the heat to medium-low and let simmer, stirring occasionally, for 30 minutes. Remove from the heat and cool to room temperature. Serve at room temp.