Summary

Ingredients

• 5 large bell peppers, red
• 2 small eggplant (s)
• 1 medium onion (s)
• 3 clove (s) garlic
• 2 tablespoon soup paste, can also be replaced with soup seasoning powder, but then less
• 0.5 ½ chilli pepper (s), more or less depending on the degree heat required
• 1 tablespoon vinegar
• 0.5 ½ teaspoon, smoked paprika powder, mild
• 1 tablespoon grapeseed oil or another high quality oil
• salt

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Instructions

1. Wash the peppers and aubergines, remove the stalk and seeds and cut both into pieces the size of a postage stamp. Peel and roughly chop onions and garlic.
2. Put the oil in a sufficiently large saucepan, fry the onion and garlic briefly over a high heat, then turn the heat down to medium, add the peppers and aubergines and fry - stir only a little - until a light brown layer forms on the bottom of the pot and the pepper skin is browned is. But really only well-browned and not burnt. Pour in water until the vegetables are three-quarters covered. Spice paste or soup spice powder - amount to taste, add the chilli pepper, paprika powder and vinegar and simmer with the lid closed on a low heat until the vegetables are soft.
3. Puree finely with the blender and season again with vinegar and salt.
4. This method is really much faster and easier than the normal method of Ajvar. And this sauce tastes great with rosemary potatoes for roasting nuts (see my recipe in the database).