Ingredients
2 to 3 large eggplants
3 seedless chili peppers
1 cup of vegetable oil
2 large chopped onions
2 green peppers, cut and seeded
2 bell peppers, cut and seeded
6 large tomatoes, cut and peeled
4 crushed garlic cloves
1 tablespoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of cayenne pepper
2 teaspoons of sweet paprika, 2 teaspoons of Tabasco sauce
1/2 cup of ketchup
1/2 cup of lemon juice
To prepare the eggplants, peel them, cut them and cover them with plenty of salt, let them rest for 10 minutes, pass them through boiling water, drain and cool under cold water, dry well with paper towels.
Heat the oil in a deep, heavy saucepan, add the onions and sauté until translucent, add the bell peppers and peppers and sauté over high heat, stirring constantly, add the eggplant and garlic, finally the tomatoes and chili pepper, add all the seasonings and the ketchup, cook over high heat for three minutes, lower the heat and continue cooking until the tomatoes are soft, remove from the heat, let cool and pass the entire mixture through a sieve or place it in a blender, add the chopped parsley, vinegar and lemon juice, mix well, add more vinegar if necessary and season again, chill in the refrigerator.
Serve with pita (Arabic bread), potato chips or melba toast; it is also delicious with warm garlic bread.
Source: OjelShelanu