Eggplant Spread Chunky

Steps:

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  Preheat the oven to 400 °F/ 200°C. Wash the eggplants (3) and the bell peppers (2). Dry them. Pierce the eggplant skin in several places. Roast the eggplant and peppers on a baking sheet until soft, 50 to 60 minutes. Remove from the oven, and let cool.

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  Heat the vegetable oil (5 tbsp) in a wide, heavy-based pan and saute the onion (1) for about 10 minutes over medium heat, stirring frequently.

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  Add garlic (5 cloves), carrots (2) and continue cooking for about 5 more minutes.

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  Next, add the celery (2), diced tomatoes (2 cans), sun-dried tomatoes (3) and cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.

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  Next, you will need to seed and peel the roasted peppers, dice them and add them to the pan, stir everything one more time and cook over low heat.

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  Slice eggplants open, and scoop out flesh and let it rest in a bowl for 5 minutes and drain the liquid.

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  Add the eggplant to the pan, season with salt, crushed black pepper, crushed red pepper flakes; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 15 minutes, stirring frequently. Or cook the vegetables down a bit longer to the point where the vegetables break up and sort of combine everything together.

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  Taste and adjust seasoning; sprinkle basil leaves, parsley or cilantro (if using).