Barbecue sauce

Ingredients for 1 servings:

• 200 g eggplant(s), diced
• 1 can/n tomatoes, chopped
• 2 red chili peppers
• 1 m.-sized onion(s)
• 100 ml vegetable stock
• 5 tbsp tomato ketchup
• 1 tbsp honey
• 1 clove(s) garlic, finely chopped
• 1 pinch of ginger, finely chopped
• 1 pinch of cumin
• 1 tsp curry
• Salt
• 6 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Roast the eggplant cubes in half of the olive oil until golden brown. Set aside. Slice the cleaned chili peppers into rings and sauté them with the finely diced onion in the remaining oil until translucent. Add the tomatoes (if you have them, you can use fresh tomatoes without skin or seeds in summer), along with all the remaining ingredients, the eggplant cubes, and seasonings. Simmer everything for a few minutes. Finally, season to taste and puree everything with an immersion blender.