• 1 eggplant (peeled and cut into 1 inch pieces)
  • 1 medium onion (sliced)
  • 12 ounces roasted red peppers (cut in 1/2, mancini perferred)
  • 1 teaspoon minced garlic
  • 1 (14 1/2 ounce) can diced tomatoes (drained)
  • 1/4 cup olive oil
  • 1 Combine all ingredients in a large bowl and mix.
  • 2 Put on a large cookie sheet, spread evenly.
  • 3 Place in oven at 350 degrees, stirring occasionally and to check that veggies are not to dry, add more oil if needed.
  • 4 Cook about 1 hour or until veggies are very tender, 350 degrees.
  • 5 Cool before serving.
  • 6 Add salt to taste.
  • 7 May be stored covered in fridge for 1 week or frozen.
  • 8 Bring to room temperature and stir before serving.