Provençal barbecue sauce

Ingredients for 5 servings:

• 200 g spring onions
• 750 g bell peppers
• 300 g eggplant(s)
• 2 cloves garlic
• 3 sprigs of rosemary
• 250 g brown sugar
• 200 ml white wine vinegar
• 250 ml dry white wine
• 500 ml tomatoes, pureed
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

simple and vegetarian

Cut the spring onions, bell peppers, and eggplant into thin rings or cubes. Peel and finely dice the garlic. Wash the rosemary and strip the stems. Place everything in a saucepan and mix with the sugar, vinegar, wine, and strained tomatoes. Bring to a boil while stirring. Simmer over high heat for about 35 minutes, stirring several times. Season the sauce with salt and pepper to taste. Rinse or sterilize jars with twist-off lids in hot water. Pour in the hot sauce and immediately seal the jars. Leave on the lids for about 5 minutes, then turn over and let cool. Tastes great with grilled meat and seafood.