Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium eggplant
- 2 Divine Flavor bell peppers
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 tablespoon balsamic vinegar
- Salt+ pepper
Instructions
- Preheat your broiler. Wash eggplant and slice into rounds that are about 1/4-inch thick. Lay slices over paper towels and sprinkle some salt over them. Let them sit for 15 minutes to draw out moisture from the eggplant, then wipe it down. Line a large baking sheet with foil and coat with non-stick oil spray. Cover with a single layer of sliced eggplant. You may need to broil eggplant in two batches. Broil each side of the eggplant for 4 to 5 minutes, or until you start seeing a bit of browning. When the eggplant is done, pile up eggplant and wrap them up with the foil. Set aside for a few minutes. Open foil packets, let them air out a bit and peel off eggplant skin. They should come off easily. Be careful though-the eggplant can still be quite hot!
- Heat a large sauté pan with 1 tablespoon olive oil over low to medium-low heat. Add garlic and red pepper and cook until red pepper is softened, around 5 minutes. Raise the heat to medium and add eggplant flesh, tomato paste, paprika, salt and pepper, along with 1-2 tablespoons water. Cook for another 2 minutes and turn off the heat. Taste and adjust seasonings to taste. Blend ingredients with an immersion blender or a food processor.
- Add chickpeas, pickled onions, cooked grains, and greens, to serve. This sauce is particularly awesome on top of polenta. EAT
- Prep Time: 15 minutes
- Cook Time: 20 minutes