Roasted Eggplant and Capia Pepper Sauce

Ingredients for Roasted Eggplant Capia Pepper Sauce Recipe

• 4 kilos of egg tomatoes
• 3 kilos of eggplant
• 1 kilo of green pepper
• Half kilo of hot green pepper
• 2 kilo of capia pepper< /li>
• 2 glasses of olive oil
• 1 glass of vinegar
• 7 cloves of garlic ( More or less can be adjusted according to your taste )

Making Roasted Eggplant Capia Pepper Sauce Recipe

1. Preparing vegetables :) Wash the capia peppers and press them from the top to remove the seeds and stems Let’s take it out.
2. Let’s lay the oily paper on the tray and line the capia peppers and cook them in a preheated oven at 200 °C until they are roasted
3. Meanwhile, let’s wash the eggplants and open all the eyes of the stove and roast the eggplants.
4. Let’s wash the tomatoes and peppers on the one hand.
5. Cut the green peppers in half and remove the seeds.
6. Let’s peel the garlic and grate it with a fine grater.
7. Put the roasted eggplants in a bucket cold Let’s add water and peel the skins one by one and put them in the strainer.
8. When the stove is empty, let’s put our pot on it.
9. Let’s pull the tomatoes with their skins in the robot (it will hurt) and put them in the pot and open the bottom.
10. Let’s run the peppers through the robot. After two or three bubbling times, let’s put the peppers on top of the tomatoes and mix them.
11. Meanwhile, let’s pass the roasted eggplant and peeled Capia peppers separately through the robot.
12. When the tomatoes start to darken, let’s add the eggplant, Let’s throw in the capia pepper and garlic and mix. .