Ingredients

• 2 pound red peppers (about 5)
  
• 1 medium eggplant
  
• 5 teaspoons freshly minced garlic
  
• 1/4 cup sunflower or olive oil
  
• 1 tablespoon white vinegar
  
• 1 teaspoon Kosher salt, plus one more to taste
  
• Ground pepper to taste
  

Directions

• Place peppers on hot charcoal grill and cook until blackened all over, 10-15 minutes.
  
• Transfer peppers to a large bowl, cover with plastic wrap, and cool about 20 minutes.
  
• Remove charred skin, seeds, and cores from peppers.
  
• While the peppers are cools, pierce the skin of an eggplant all over with a fork.
  
• Cook until skin darkens and wrinkles and eggplant is uniformly soft , about 30 minutes, turning halfway through. 
  
• Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes.
  
• Trim top off eggplant and split lengthwise.
  
• Using a spoon, scoop out flesh of eggplant; discard skin.
  
• Place roasted red peppers, eggplant pulp, and garlic in a food processor.
  
• Pulse until roughly chopped.
  
• Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
  
• Transfer sauce to a medium saucepan.
  
• Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  
• Remove from heat and season with salt and pepper to taste. 
  

#sauce #vegan #vegetarian #glutenfree

Recipe submitted by Peace Corps Armenia