This recipe can be used as a chutney, cold or hot. Or you can purée after roasting and make a wonderful dip to use with fresh pita chips. If you will purée for a dip, I suggest peeling the eggplant. But for using as a chutney, I like to leave the skin on the eggplant.
Ingredients:
- 1 eggplant, 1/2 ” cubes.
- 1 large red onion, diced 1/2 ” cubes.
- 4 large red peppers, diced 1/2 ” cubes.
- 1/2 cup of olive oil
- Lots of garlic, I use one whole bulb of garlic, peeled and diced
- 1 tsp – 1 TBSP Red pepper flakes (adjust to your taste)
- Salt and pepper to taste
Place vegetables in a large roasting pan. Pour olive oil over the vegetables and add remaining ingredients. Stir to coat. Roast in a hot oven for 1+ hour (375-400 degrees F) stirring every 15-20 minutes so that the vegetables roast evenly.
Photos to come!