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From Statesboro Market2Go

<p>A flavorful sauce made from peppers &amp; eggplant. You can also add some cayenne peppers into the mix if you want a bit more spice! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 8

2 pounds Bell peppers (preferably red)
Some Cayenne peppers for more spice (if desired)
1 Medium sized Eggplant
4 cloves Garlic (chopped)
1/4 cup Olive oil
1 tablespoon White wine vingegar
1 tablespoon Lemon juice
1 teaspoon Chili flakes (optional)
Salt & pepper to taste

Step by Step Instructions
  1. Heat a grill to medium heat and lightly oil the grates. Poke several holes in the skin of the eggplant with a fork. Set the eggplant and the peppers onto the grill. Grill them for 30 minutes, flipping occasionally.
  2. Remove the eggplant & peppers from the grill and set them in a bowl. Cover them with a towel and let them steam.
  3. Once they have cooled, peel off the pepper skins and discard them. Scoop out the eggplant and discard the skin & stem.
  4. Place the peppers, eggplant, garlic, olive oil, vinegar, lemon juice, chili flakes, salt, and pepper into a food processor and blend until your desired consistency is reached.
  5. Pour the eggplant mixture into a pan and simmer for 20 to 30 minutes. Add further salt & pepper to taste.
  6. Use as a sauce for the dishes of your choice.