Now, if you’ve never heard of this vegetable spread, let me tell you now that it’s unbelievable. It’s delicious on bread or even as a topping on rice for a quick vegetarian meal. It is also excellent as a sandwich spread and perfect for your stockpile.
This recipe is for a large batch and is intended for canning. You can cut it back if you want a smaller batch for immediate consumption.
The basic ingredients for the recipe, with quantities, can be found below:
- 8 lbs fresh eggplants
- 6 lbs red peppers
- 2 lbs onions
- 2 teaspoons salt (to taste)
- 1⁄2 teaspoon black pepper
- Bay leaves to taste
- 2 cups tomato paste
- 2 cups olive oil
Over an open flame (gas stove or grill), completely blacken the skins of the eggplants and peppers.
Peel skins off immediately. The easiest way to get the last bits off is to do it under a slow-running faucet.
Puree each of the three vegetables separately in a food processor. Place each in a separate bowl when you are finished.
Place oil and onion in a large pot and sauté onions for about 4 minutes over medium-low heat.
Add eggplant and pepper.
Cook until a thin layer of oil remains on top, and when a spoonful of spread is removed, only the oil should run off the spoon, not the spread.
After the composition reaches the boiling point, add the tomatoes then taste and adjust salt, pepper, and bay leaves to meet your tastes.
After 1 hour at medium-high heat, let it rest for 30 minutes. Spoon the mixture into sterilized jars of your choosing. It is easiest if they are all the same size.
After placing the lids, put the jars in a preheated oven for one hour at 220°F. Turn it off and leave the jars in the oven to cool completely before storing them.
Store them in your pantry, root cellar, or any cold, dark place you have in your house. They should last for at least one year.
Other self-sufficiency and preparedness solutions recommended for you: