Hello my dear followers and dear followers. Don't go into the winter without making this sauce. Roasted eggplant pepper sauce is a wonderful flavor that you can consume as an appetizer, either for breakfast or as a side salad. You can store it for 2 years in a cool and sunless place without opening the lid.
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my cup of tea: 125 ml
1 kilo of eggplant
1 kilo red capia pepper
150 g hot pepper
10 cloves of garlic
half a kilo of sweet pepper and half a tea glass of oil for frying
half a bunch of parsley
2 kilos of tomatoes
1 tablespoon of rock salt
1 teaspoon sugar
1 teaspoon of vinegar
1 teacup of oil
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