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Ingredients
  • 8 cups eggplant (peeled, diced eggplant. 8 cups / 1 ¼ lbs. Measured after prep)
  • 1 tablespoon salt
  • 2 cups red pepper (roasted, peeled. 2 cups / 14 oz. Measured after prep)
  • 5 cups tomato (peeled, seeded, chopped. 5 cups / 2.5 lbs. Measured after prep.)
  • 3 cloves garlic
  • 1 ½ cups onion (finely chopped. 1 ½ cups / 8 oz. Measured after prep)
  • 1 ½ teaspoons fennel seeds
  • 1 ½ teaspoons chile flakes
  • ½ cup red wine vinegar (5% or higher. ½ cup / 4 oz)
  • 1 ½ teaspoons oregano (dried)
  • 1 teaspoon sugar
  • ¼ teaspoon ground black pepper
Steps
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