Quick ajvar sauce

Ingredients for 4 servings:

• 5 large bell peppers, red
• 2 small eggplants
• 1 m.-sized onion(s)
• 3 garlic cloves
• 2 tbsp soup paste, can also be replaced by soup seasoning powder, but then less
• ½ chili pepper(s), more or less depending on the desired spiciness
• 1 tbsp vinegar
• ½ tsp, leveled paprika powder, smoked, mild
• 1 tbsp grape seed oil or another high-quality oil
• Salt

Instructions

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

vegan, paprika sauce, tastes great with nut roast

Wash the peppers and eggplants, remove the stems and seeds, and cut both into postage stamp-sized pieces. Peel and roughly chop the onions and garlic. Pour oil into a sufficiently large saucepan, briefly fry the onions and garlic over high heat, then reduce the heat to medium. Add the peppers and eggplants and fry – stirring only lightly – until a light brown layer forms on the bottom of the pan and the skins are browned. But only lightly browned, not burnt. Add water until the vegetables are three-quarters covered. Add the spice paste or soup seasoning powder (amount to taste), chili pepper, paprika powder, and vinegar, and simmer with the lid on over low heat until the vegetables are soft. Purée thoroughly with a hand blender and season again with vinegar and salt to taste. This method is much quicker and easier than the regular ajvar method. This sauce tastes excellent with rosemary potatoes for a nut roast (see my recipe in the database).