- 3 eggplants, cubed -
- 2 red peppers, cubed -
- 1 yellow pepper, cubed -
- 2 green peppers, or 1 green and 1 orange, cubed -
- 8 cloves garlic, sliced or crushed -
- drizzle of olive oil -
- sprinkle of salt -
- 3 Tbsp vinegar -
- 1 cup ketchup -
- brown sugar to taste -
Preheat oven to 350°F (180°C). Arrange eggplants and peppers in 2 9x13-inch baking pans. Place 4 cloves of garlic in each pan. Drizzle olive oil, salt, vinegar, and ketchup on top and mix together well. Sprinkle with brown sugar (don’t go overboard). Cover with parchment paper and then securely with aluminum foil. Bake for 1 1/2–2 hours, mixing occasionally. Check for doneness. Serve cold or room temperature.
Tip: If you don’t use store-bought ketchup on Pesach, make your own with a combination of tomato paste, brown sugar, and vinegar. (Most Pesach cookbooks include exact recipes.)
Note: This is outstanding on its own, as a side dish or salad, and it pairs beautifully with any meat or chicken dish.
This recipe originally appeared in Mishpacha Magazine.
Food Styling by Amit Farber.
Photos by Daniel Lailah.