Ingredients:

  • 2 lbs eggplant
  • 2 lbs red bell peppers
  • 2 cups yellow onions, finely diced
  • 4 cloves garlic, minced
  • 1 cup tomato puree
  • 1/2 cup sunflower oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 tsp sugar

Instructions:

  1. Preheat oven to 450°F (230°C). Prick the eggplants with a fork. Place eggplants and peppers on a foil lined tray and roast until the pepper skins are blackened and the eggplants feel soft and collapsed.
  2. Immediately place the hot peppers in a sealed bowl or bag for 10 minutes to steam the skins for easier peeling. Note: This traps the steam, loosening the skin from the flesh.
  3. Scoop out the eggplant flesh and place it in a colander for 15 minutes to drain excess moisture.
  4. Heat the sunflower oil in a heavy bottomed pot over medium heat. Add diced onions and cook until translucent and slightly golden.
  5. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  6. Add the peeled, diced roasted peppers and the drained eggplant to the pot. Stir well to coat the vegetables in the oil.
  7. Add tomato puree, salt, black pepper, sugar, and the bay leaf.
  8. Simmer over low heat, stirring frequently for 90 minutes until the mixture reduces to a thick, velvety consistency.