INGREDIENTS
- 1 kg bell peppers
- 500g aubergines
- 500 ml vegetable oil
- 1 pinch of sugar
- 1 tbsp of rock salt
- 1 tsp of mustard
- Vinegar
- Chilis 3
PREPARATION
Put the aubergines and the bell peppers in the oven and when the skin gets off easily, take them out the oven and peel them. Put all vegetables, sugar, vinegar, mustard, salt and chilis in a mixer and mash all.
In a big pot, put the sauce and slowly stir in the oil, while its absorbed by the sauce itself. Cook on low fire for one hour, always stirring. Sterilize the jars and when it is ready, put the sauce inside, seal and let the jars chill in order to vacuum them.