top of page
Source:
?
Ingredients:
- 1 kilo red bell peppers, roasted
- 1 large eggplant, peeled and cut into 3 cm cubes
- 4 large garlic cloves, crushed
- 4 cups whole canned tomatoes, drained and chopped coarsely
- 1 cup olive oil
- 2 tbsp honey
- 3/4 tsp salt
- 1/2 tsp hot paprika
Directions:
Cut the peppers into 2 cm cubes and add to large saucepan. Add rest of ingredients and mix.
Cook on a low flame for an hour. Put into jam jar and close tightly. Keep in fridge.
bottom of page