This sauce is multi-purpose. It can be used as a spread for bread and crackers, or as a condiment to accompany any kind of meat (steak, grilled chicken, meatballs…). I even tried it as a pasta sauce and the result was amazing. Before we go on with the recipe, I want to share a few tips I have acquired over the years about canning:
- Soak the canning jars and lids in boiling water to make sure they are extremely clean (do not put in the dish washer),
- Before canning, make sure that the lids and the top part of the jars are completely dry (make sure to have some paper towel with you while filling the jars to clean up any mess right away),
- Make sure that you close them really well and that the lid is sitting right on the jar,
- After you fill the jars and put the lids on, invert them upside down and let them sit somewhere dark overnight,
- Store them somewhere dark.
- 2 kg eggplants,
- 1 kg red peppers,
- 8 medium tomatoes,
- 2 onions,
- 8-9 cloves garlic,
- 1/2 cup olive oil,
- 1 tablespoon chili pepper flakes,
- 1,5 tablespoons salt.
- Roast the eggplants and red peppers either in the oven or over the stove,
- Finely chop the onion and sauté in olive oil until translucent,
- Grate / crush the garlic cloves and sauté with onions for 2 mins,
- Grate the tomatoes and add into the skillet and cook for 5-6 mins,
- Add in the peeled roasted eggplants and peppers,
- Blend the mixture using a hand held blender,
- Stir in the salt and chili flakes,
- Cook for 10-15 more mins over medium heat,
- Fill the mixture into the jars while still hot and put the lids on, then flip upside down and let them sit somewhere dark overnight,
- Store somewhere dark.