Source:
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Ingredients:
- 2 med eggplant
- olive oil
- 2 onions, chopped
- 1-2 red peppers, chopped
- 3 tbsp tomato paste
- 1/2 cup water
- 1 tsp sweet paprika
- 1/2 tsp hot paprika
- salt & pepper
- 1/3 cup vinegar
- 3 tbsp sugar
- chopped parsley
- lemon zest (optional)
Directions:
Preheat oven to 250C.
Put the eggplant pieces on a large parchment-lined baking sheet and brush with olive oil. Bake for 20 minutes, until lightly browned.
Meanwhile, fry the onions and peppers in olive oil until the onions are golden brown. Add the baked eggplant and cook for another few minutes, stirring occasionally.
In a small bowl, mix the tomato paste with the water, sweet and hot paprika, salt and pepper. Add to the veggies, stir and cook covered for about 10 minutes.
Add the vinegar and sugar and allow to simmer, uncovered for another few minutes.
Garnish with chopped parsley and lemon zest, if you like, before serving. Can be served hot or room temperature.