Eggplant Spread Chunky
https://glutenfree-bread.com/
Ingredients:
| Name | Units |
|---|---|
| Vegetable Oil | 5 tablespoons |
| |
| Eggplants | 3 |
| Bell Peppers | 2 |
| |
| Onion, chopped | 1 |
| Garlic cloves | 5 |
| Celery stalks, chopped | 2 |
| Carrots, chopped | 2 |
| Diced Tomatoes | 2 cans |
| |
| Sundried Tomatoes, diced | 3 |
| Salt, to taste | 1 tsp |
| Black Pepper, to taste | 1/4 tsp |
Optional Ingredients :
- Oregano, to taste
- 1 red Jalapeno, sliced, to taste
- Crushed Red Pepper flakes
- Smoked Paprika, to taste
- Handful of herbs: parsley, cilantro, basil
Steps:
Step 1
Preheat the oven to 400 °F/ 200°C. Wash the eggplants (3) and the bell peppers (2). Dry them. Pierce the eggplant skin in several places. Roast the eggplant and peppers on a baking sheet until soft, 50 to 60 minutes. Remove from the oven, and let cool.
Step 2
Heat the vegetable oil (5 tbsp) in a wide, heavy-based pan and saute the onion (1) for about 10 minutes over medium heat, stirring frequently.
Step 3
Add garlic (5 cloves), carrots (2) and continue cooking for about 5 more minutes.
Step 4
Next, add the celery (2), diced tomatoes (2 cans), sun-dried tomatoes (3) and cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
Step 5
Next, you will need to seed and peel the roasted peppers, dice them and add them to the pan, stir everything one more time and cook over low heat.
Step 6
Slice eggplants open, and scoop out flesh and let it rest in a bowl for 5 minutes and drain the liquid.
Step 7
Add the eggplant to the pan, season with salt, crushed black pepper, crushed red pepper flakes; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 15 minutes, stirring frequently. Or cook the vegetables down a bit longer to the point where the vegetables break up and sort of combine everything together.
Step 8
Taste and adjust seasoning; sprinkle basil leaves, parsley or cilantro (if using).