In this video, I’ll show you how to make a delicious roasted eggplant and red pepper breakfast sauce that you can store for the winter. Full of flavor and easy to preserve, this sauce will become your new favorite!
📝 Ingredients List:
1 kg eggplants
1 kg red kapia peppers
500 g long green peppers
1.5 cups olive oil
1 kg tomatoes (peeled and chopped)
5–6 cloves garlic (grated)
1/4 tea glass vinegar
Salt to taste
1/2 bunch parsley (finely chopped)
🍳 Written Recipe Instructions:
Wash the eggplants and red peppers. Pierce with a knife and roast them in the oven.
After roasting, place them in a covered bowl and wait 20 minutes.
Peel the skins (do not wash them to preserve flavor) and clean as much as possible.
Blend the roasted eggplants and peppers coarsely in a food processor.
Clean and blend the long green peppers.
Heat 1.5 cups olive oil in a large pot and sauté the green peppers for about 5 minutes.
Add the coarsely blended peeled tomatoes and cook for another 5 minutes.
Add the grated garlic, blended eggplant, and roasted red pepper.
Season with salt and add 1/4 tea glass vinegar. Mix thoroughly.
Cover the pot and cook on low heat for 5 minutes.
Add finely chopped parsley and stir well.
Cook for another 10–15 minutes on low heat, stirring occasionally.
While still boiling hot, fill the jars and tighten the lids firmly.
Turn the jars upside down and let them cool.
Store in the fridge or a cool, dark place.
💡 Tips:
Do not wash the roasted vegetables after peeling to maintain full flavor.
Make sure jars are filled while the sauce is boiling hot to create a strong vacuum.
Always use new lids for proper sealing.
Store the jars in a cool and dark place or refrigerator for longer shelf life.
Use spicy peppers if you enjoy a kick — it goes perfectly with this sauce!
🔖 Hashtags:
#EggplantSauce #BreakfastSpread #WinterRecipe #PreservedSauce #TurkishRecipe
today I’d like to share with you a delicious breakfast sauce recipe made with roasted eggplants and roasted red peppers which you can also preserve for winter don’t forget to subscribe to my channel and turn on notifications by clicking the bell to stay updated on my new recipes i washed one kilo of eggplants and 1 kilo of red copia peppers for the sauce i pierce them in several places with a knife and roast them in the oven once both sides are roasted I place them in a bowl cover it and let them sit for about 20 minutes this way it’s much easier to peel the skins off the vegetables look I’m peeling the skins off i clean them as thoroughly as possible it’s okay if a few bits remain i definitely don’t wash them washing would affect the taste i’m peeling the eggplants as well all my ingredients are ready i cleaned about half a kilo of chili peppers and I’m processing them in a food processor if you like it spicy feel free to use hot peppers they go great i added 1.5 cups of olive oil to a pot then I add the peppers I coarsely chopped in the processor i sauté the peppers over high heat for about 5 minutes stirring occasionally the peppers are now well sauteed i add about 1 kilo of tomatoes peeled and coarsely processed in the food processor i continue sautéing i’ll sauté the tomatoes for about five more minutes i add five to six cloves of grated garlic i also processed the roasted eggplant and now I’m adding that too i coarsely processed the roasted red peppers as well and added them too i add enough salt to taste i add about a/4 tea glass of vinegar i mix it thoroughly i close the lid of the pot and simmer on low heat for about 5 minutes i add half a bunch of finely chopped parsley i give it a good stir i close the lid again and cook it over low heat for about 10 to 15 minutes of course I remember to stir occasionally to prevent sticking the sauce is ready look it turns out to be a very nice and delicious sauce i strongly recommend you try it i don’t turn off the heat while it’s still boiling I fill it into jars holding them with a cloth because I want them to vacuum seal well for winter storage if your jars don’t vacuum seal properly they will let air in and the sauce will spoil i wipe the rims with a napkin then I close them tightly with new lids i screw the lids on tightly and turn the jars upside down letting them cool this way you can store your sauces in the refrigerator or in a cool dark place my sauce is ready i hope you try it and like it too thanks for watching my video