Roasted Eggplant and Pepper Tomato Sauce

Ingredients for Roasted Eggplant and Pepper Tomato Sauce Recipe

• 1 kilo capia pepper
• 2-3 green green chili peppers (if you want hot, you can add hot peppers accordingly. Since I want less spicy, I chopped 3 peppers mixed with bitter sweetness, those who want more hot can add)
• 1 kg eggplant
• 1 kilo tomatoes
• 2 tablespoons of tomato paste
• 3-4 cloves of garlic
• 3-4 tablespoons of olive oil
• Half a bunch of parsley
• Salt, sugar
• 1 tablespoon of apple cider vinegar

Preparation of Roasted Eggplant and Pepper Tomato Sauce Recipe

1. The peppers and eggplants are roasted, sorted and cleaned.
2. Chop the tomatoes into small pieces
3. Take oil in the pan, garlic small Cut into small pieces.
4. Add the tomatoes and boil for 10 minutes.
5. Add the roasted capia and eggplant. It is boiled for 10 more minutes.
6. Add chopped green peppers, finely chopped parsley and tomato paste.
7. Add vinegar, desired amount of salt, a teaspoon of granulated sugar and boil for 10 more minutes. li>
8. When the consistency thickens, they are all passed through the blender. Boil for another 10 minutes. It is placed in a jar in boiling state and turned upside down. It can be stored in a cool and closed place. If opened, it should be placed in the refrigerator.