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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 35 |
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This is a versatile recipe that my friend Alexandrina gave to me. I adored this recipe from the first time I tried it. It is a Romanian recipe that she brought back from her homeland. It can be served as an appetizer on crackers, as a lunch on bagette or it can be served with pasta as an evening meal. She makes it at harvest time (August/September) and in a large quantity to freeze for future use. According to her, it isn't quite the same when made in small batches! Ingredients:
15 green bell peppers |
30 red bell peppers |
15 eggplants, young and tender |
5 kg tomatoes |
2 kg portabella mushrooms |
1 1/2 kg onions |
500 ml oil |
5 ml salt |
Directions:
1. Chop and boil tomatoes then strain to remove skins.
2. On a barbeque, roast the eggplants and bell peppers whole, set aside to cool. Once cooled, peel and drain them. Remove the core and all seeds from the peppers and then julienne them.
3. Chop the eggplants.
4. Sauté the chopped onions in the oil until softened. Add the chopped eggplants, julienne peppers and bell peppers, as well as the juice from 4 kg boiled and strained tomatoes. Add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper (or to taste).
5. Cool and package into useable sizes.
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