Roasted eggplant and red pepper relish – perfect appetizers that celebrates seasonal vegetables in summer and fall. Vegan, dairy-free and gluten-free. Kid-friendly too.
1medium eggplant roasted
2medium tomatoescut in cubes
6-8red (bell) peppersroasted & skinless
2clovesgarlicor more to taste
3-4tbspolive oilextra virgin
1tbspapple cider vinegaroptional
Salt and black pepper to taste
Roast red (bell) peppers and eggplant (see above for directions), then peel skin off and cut roughly in chunks.
Wash tomatoes under cold water and cut in small cubes. Wash and cut red onion and parsley as well.
In food processor, add roasted eggplant, red peppers, tomato cubes, chopped onion and parsley and pulse until desired smoothness is reached. Alternatively, chop all vegetables in small cubes using kitchen knife for more chunky texture.
Transfer to large mixing bowl, then add olive oil, vinegar (optional), salt and pepper and mix until well combined. Serve immediately or preserve in air-tight contained for up to 48 hours (in fridge).