Roasted Vegetable Breakfast Sauce
Ingredients
- 1 cup vegetable oil
- 2 onions
- 1 kg carrots
- 2 heads garlic
- 1 kg bell peppers, roasted
- 3 kg eggplant, roasted
- 4 kg tomatoes
- 1.5 tablespoons rock salt
- 1 tablespoon vinegar
Preparation
Roast the eggplant and bell peppers until charred and softened
Chop the onions, garlic, carrots, and tomatoes
Combine all roasted and chopped ingredients with vegetable oil, rock salt, and vinegar in a large pot
Cook the mixture over medium heat until well blended and heated through, adjusting seasoning as needed
