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]


Cooking Time




  • 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


  1. Roast the red peppers uncovered in a 450ºF. Turn once or twice to broil evenly on all sides.
  2. Make a few cuts with a knife on the eggplant, and roast it whole with the red peppers until it becomes fork tender.
  3. Put the peppers in a bowl and cover with plastic wrap; let stand for 30 minutes.
  4. Peel the red peppers and eggplant.
  5. 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.
  6. 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.
  7. Let cool completely, and then adjust seasoning.

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