1 green bell pepper
1 large red bell pepper
4 cloves crushed garlic
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Roast peppers on stove burners, or under oven broiler until skin turns
evenly black. Immediately place in a plastic bag and let cool.
Prepare the tomatoes by cutting an X on the bottom of each and boil
in water for 1 minute, plunge into a cold water bath and let cool.
Cut the eggplant into small strips and saute in oil until eggplant
begins to brown; about 6 to 8 minutes. Once the eggplant is soft, add
garlic. Rinse the peppers under cold water and remove the burnt skin
(just the ash). Open the peppers and remove seeds. Cut into small
strips and add to eggplant. Peel cooled tomatoes, chop and add to
eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to
boil, reduce heat and simmer for 30 minutes.