Preparation:

Take green peppers and cook the same way as in the roasted pepper recipe.

Cover with salt in closed container, peel skin when cool, open, cut into strips and throw out stems and seeds. Allow to drain on wooden board.

Cook the eggplant in exactly the same manner.

In large pot, mix together peppers, eggplant, onion (chopped finely), carrot (grated medium), oil, tomato juice or stewed tomatoes (chopped), chopped cherry peppers, and bay leaves.

Bring mixture to a boil and mix from time to time to make sure it doesn't stick. Add salt and pepper to taste.

It's ready when the oil comes to the surface.

Servings: 12
Source:
Submitted by: Recipe Group Member
Date: Jan, 13, 2000

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