Eggplant and pepper cream

Ingredients for 1 servings:

• 2 kg eggplant(s)
• 1 ½ kg bell pepper(s), red or colored
• 0.7 kg onion(s)
• ½ kg tomatoes, peeled, from the can
• ¼ ml oil
• salt and pepper
• 2 bay leaves
• Pizza seasoning, to taste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

for approx. 8 larger glasses

For 8 larger screw-top jars. Pierce the eggplants all over with a fork. Then bake in the oven at 200°C (400°F) for about 20 minutes, until the skin turns almost black. Alternatively, bake on a charcoal grill for an even more distinctive flavor. Let cool slightly, then scoop out the flesh from the skin with a spoon and drain in a fine sieve. Later, blend very finely with an immersion blender or blender. Grill the peppers in the same way in the oven or on the grill until the skin turns black. Then cover with a damp cloth and let cool slightly. Chop the peeled and deseeded peppers using an immersion blender or blender. Dice the onions and fry in a saucepan with 2/3 of the oil until golden brown. Sauté in a covered pan until soft, then blend lightly with an immersion blender. Add the eggplants and peppers and mix. Add the spices and mix everything together. Slowly fry the tomatoes in the remaining oil, let it reduce. Then add to the remaining mixture and mix. Let the cream simmer for about 15 minutes, remove the bay leaves. Now pour the hot mixture into the sterile jars, leaving a rim of about 2 cm free at the top, and seal the jars. The jars will keep in the refrigerator for at least two weeks. I like to give some jars away as gifts. If you want to keep the jars for longer, you have to boil them down. To do this, add about 2 cm of water to the deeper roasting tray in the oven. Place the jars on top, making sure they are not touching on the tray. Set the oven to 175 degrees fan-assisted and wait until the water is gently simmering. Now turn the oven off again and let the jars cool in the closed oven.