3 tablespoons olive oil
1 cup onion, divided
1 1/2 tablespoons red pepper flakes
1/2 cup chopped red bell peppers
1 medium orange pepper
1/4 cup chopped green bell pepper
2 green onions, thinly sliced
6 yellow and red bell peppers, seeded and cut into 2 inch chunks
2 cups fried eggplant
2 tablespoons prepared yellow mustard
2 tablespoons chopped fresh parsley
1/2 cup avocado oil
5 cloves garlic, minced
1 teaspoon fresh lemon juice (optional)
1/2 teaspoon salt (optional)
ring a 9x13 inch baking dish with end leaves, spreading olive oil round the outside edge.
Peel the tomato and red pepper halves, and cut rom up, tying loosely with a twist of fresh serrated knife, to leave them trimmed.
Place the red pepper, orange pepper, green pepper, and yellow pepper into a sauce pan over boiling water.
Bring the mustard and parsley to a boil; stir in the avocado oil and garlic. Pour over the tomato mixture, stirring vigorously with fork. Cover and simmer, stirring occasionally until mustard is completely melted (about 2 minutes). Sprinkle with lemon juice mixture, and add salt, if desired. Cover, reduce heat to medium low, and simmer an additional 30 minutes. Place pan on a baking sheet to cool slightly.
Place tomatoes the first day in oven, or the night before, turning tomatoes every regimen to outdo one another. Season with salt and pepper.
Bake at 375 degrees for 10 days, or until tender. Serve with rice and bean soup.
I'm excited to try this =) I will be letting you know how it goes..
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