Angy`s Mediterranean Relish
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 eggplant (s)
- 2 bell pepper (s)
- 1 large cucumber
- 3 large onion (s)
- 6 cloves garlic
- 2 tablespoons oil
- 125 ml white wine
- 100 ml tomato sauce
- 50 ml ketchup or tomato paste
- 6 tablespoon apple cider vinegar
- 0.25 teaspoon ¼ pepper
- 5 sprigs rosemary, fresh
- 2 teaspoon herbs, Italian
- 150 g suar, brown (or raw cane suar)
Print Recipe
Pin Recipe Instructions
- Wash and clean all vegetables and cut into fine cubes.
- Let the oil get hot in a saucepan and fry the onions and garlic in it, add the rosemary and continue to simmer until it starts to smell really nice.
- Then add the remaining vegetables to the pot and simmer for about 5 minutes while stirring!
- Deglaze with white wine, tomato ketchup and pulp and vinegar and add the remaining spices!
- Simmer while stirring for about 10 minutes, until it thickens a little, season to taste again, take out the rosemary sprigs and fill into small twist-off jars while still hot and close immediately, turn and only put back in place when it has cooled down.
- Tastes great with all types of meat, especially with grilled meat and on baguette or flatbread!
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