Roasted Eggplant and Pepper Breakfast Sauce

Hello Dear Friends,

in the past weeks my winter tomato sauce I prepared it and threw it away. This year, I made mixed capia peppers, but I did not like the ones I prepared in previous years. You can find it here.

When I went to the market the other day, I thought I'd buy the ingredients to prepare the breakfast sauce I've been thinking about for a long time. Thanks to the Pazarcı brothers, when I was asking whether the sister was 5 lira or 10 lira, the ingredients were always fractional will be missing.

I washed the jars in the dishwasher, then baked them in the oven so that they were both dry and sterile. I boiled the lids for a short time and left them to dry in a clean place.

The ratio of salt, oil and vinegar is completely up to your taste. There was ground rock salt at our house, I used it, so what you will use may sound different to your palate. Start with 1 tablespoon of salt and increase according to the situation. I think the ratio of vinegar and garlic is enough for breakfast. If you say you can make appetizers, maybe you can increase it a bit.

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Ingredients for Roasted Eggplant and Pepper Breakfast Sauce Recipe

• 1 kilo 250 gr capia pepper
• 2 kilos 250 g eggplant
• 3 and a half kilo tomatoes
• 6 cloves of garlic
• 1,5 tablespoons of rock salt (adjust to your taste)
• 1 teaspoon of olive oil
• half a teaspoon of vinegar
• half a bunch of parsley

How to Make Roasted Eggplant and Pepper Breakfast Sauce Recipe?

1. Wash the peppers, eggplant and tomatoes. Make a cross-shaped scratch on the top of the tomatoes with the help of a knife.
2. Pierce the eggplant and peppers in 2-3 places and place the ingredients on the baking tray on which you have oiled recordings.
3. Set the oven to 250 degrees and turn on the grill. Bake for about 20-30 minutes, turning it upside down so that it is roasted evenly, depending on the roasting condition.
4. Peel the roasted tomatoes and squeeze out the excess juice with both hands.
5. Peel the eggplants and peppers. Remove the seeds from the peppers as much as possible and chop all the ingredients.
6. Put the tomato in the pot, add the olive oil and salt, pass it through the blender and bring it to a boil.
7. Add the chopped peppers and eggplants and continue cooking.
8. Add the vinegar and garlic and cook by mixing until it thickens well.
9. Add the chopped parsley and cook for another 1-2 minutes and remove from the stove.
10. Divide into sterilized jars. Close the mouth tightly, turn it upside down and leave it for 1 night.
11. Check if it is vacuumed and remove it to the place where you will store it.