You can serve this delicious jam as a dip with pita chips, spread on a toasted piece of bread and make a bruschetta, serve next to burgers or other meat, or use in place of ketchup. It’s a great snack and appetizer.
Red Pepper Jam [Vegan]
- 1 cup roasted red peppers from 4 medium sized bell peppers or 8-9 sweet Italian red peppers
- 1 medium eggplant
- 3 tablespoons tomato paste
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 1/2 cup olive oil
Roast the red peppers uncovered in a 450ºF. Turn once or twice to broil evenly on all sides.
Make a few cuts with a knife on the eggplant, and roast it whole with the red peppers until it becomes fork tender.
Put the peppers in a bowl and cover with plastic wrap; let stand for 30 minutes.
Peel the red peppers and eggplant.
Put peppers and eggplant in food processor and pulse just a few times. It's important to have chunky consistency. Alternatively, mash by hand with a potato masher.
Put the mashed peppers and eggplant with the rest of the ingredients in a deep pan, and cook over medium heat for 10-15 minutes, stirring constantly.
Let cool completely, and then adjust seasoning.