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- 1 Eggplant, baked, peeled and cut into cubes,
- 1/2 cup tomato paste,
- 6 Italian peppers, baked, peeled, seedless, cut,
- 1/3 cup vegetable or olive oil,
- 1/4 cup wine vinegar or lemon juice,
- 1/2 tsp salt,
- 1/2 tsp black pepper,
- 1 bunch parsley, chopped,
- 4 cloves garlic, chopped
- Put all ingredients in the blender. Mix at high for 2 minutes. Serve.