Name: Roasted Eggplant Matbucha
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 cups
Ingredients: 2 lbs eggplant (2 medium sized eggplants); 1/3 cup olive oil (divided); 2 whole red bell peppers; 1 whole jalapeño or fresno chili pepper; 2 1/2 lbs tomatoes (8-10 large), peeled, seeded and diced (learn how here) (or 2 large cans (1 lb 12 oz each) diced tomatoes); 1 clove garlic (minced); 3/4 tsp salt (or to taste); 2 tbsp tomato paste; 1/2 tsp red chili pepper flakes (or more to taste); Sugar, or your favorite sweetener, to taste; 2 1/2 tsp paprika; 1/2 tsp smoked paprika