Summary

Ingredients

• 1 kg pointed peppers, red
• 0.5 kg ½ aubergine (s)
• 8 cloves garlic
• 6 hot peppers
• 1 onion (s)
• 100 ml olive oil
• 1 tablespoon, heaped salt
• 3 tablespoon vinegar
• 5 tablespoon lemon juice
• pepper

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Instructions

1. Wash the peppers, cut them in half and remove the seeds. Peel the aubergines thinly and cut into 1 cm thick slices. Roast the aubergines and peppers for about 15 - 20 minutes at 200 ° in a preheated oven (grill).
2. Then cut the onion and garlic into cubes and sauté briefly with a little oil in a large saucepan. Now the peppers, aubergines and the peppers are added and cooked with the lid on for 20-30 minutes, until the vegetables are soft.
3. Gradually turn the hot vegetables through a Flotte Lotte (meat mill), pips and pits remain.
4. Bring the vegetable puree to the boil on a low level for about 2 - 3 hours without a lid, until a paste is formed. Gradually, salt, pepper, oil, vinegar and lemon juice are added and seasoned to taste.
5. Pour hot into a sterile jar and turn it on the lid to cool. Keeps for at least 2 weeks.
6. The ingredients for 10 people make approx. 800 g vegetable paste as a spread, with grilled food, pasta, rice, soups and sauces.