About the Recipe
Ingredients
2-3 shallots or 1 onion, chopped
3-4 cloves garlic cloves fresh, chopped
500 grams Italian or globe eggplant 1 medium, skin removed, diced
227 grams button mushrooms quartered
1 kilogram red bell peppers chopped, about 4 large red bell peppers
100 grams red hot chili peppers about 12, chopped
2 tablespoons olive oil extra virgin
3 teaspoons fennel seeds crushed
1 teaspoon oregano dried leaves
½ cup apple cider vinegar
¾ cup olive oil extra virgin
2 teaspoons Kosher salt separated
olive oil for topping
Preparation
Step 1
Pulse the shallots (or onion) with the chopped garlic 4-6 times in the food processor until finely chopped. Remove and set aside.
Step 2
Pulse the eggplant 8-10 times in the food processor until it is minced. Remove and set aside.
Step 3
Pulse the mushrooms 5-6 times in the food processor until minced. Remove and set aside.
Step 4
Pulse the chopped red bell peppers in the food processor and pulse 4-5 times until they’re minced. Remove and place them in a colander to drain any excess liquid.
Step 5
Pulse the hot chili peppers 3-4 times in the food processor until they’re minced. Remove and add them to the red peppers in the colander.
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