This barbecue sauce is packed full of fresh and aromatic herbs and is great to use with fish, meat, or vegetables.
Ingredients (for 1 jar):
4 Spring onions
2 Bell peppers
1 Eggplant
2 Large tomatoes
3 Garlic cloves
2 Rosemary branches
1⁄4 tsp Thyme
1⁄2 tsp Oregano
1 tsp Vegetable broth powder
1/3 cup (75 ml) Balsamic
2 Tbsp Olive oil
Preparation:
Wash the vegetables and then cut into cubes. Peel the garlic and cut it into thin slices. In a medium sized pot on medium heat add the olive oil and garlic. Toast the garlic until aromatic and golden brown. Add the spring onions and eggplant and cook everything for about 5 minutes. Then add the bell peppers and after another 5 minutes add the tomatoes and herbs. Let the vegetable mixture simmer for half an hour. Remove the rosemary branches and then add everything to a blender and puree until smooth. If necessary, add water to thin out the mixture. Season as needed and then add the sauce to a jar and let it cool down. Store in the fridge and use as needed.
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