2red or yellow bell peppers (I used 1 of each color), washed, seeded and diced into 1 in chunks
4garlic cloves, minced
15ouncestomato sauce1 can
1tsp.salt (or more to taste)
1/2tsp.crushed red pepper flakes
Wash eggplants, then peel half of the eggplant. I use my peeler to peel a strip and then leave a strip so it looks like zebra stripes when I'm done. Then dice the eggplants into large chunks.
Heat 2 Tbsp of oil in a large skillet pan over medium high heat, then add one diced eggplant. You'll want to work the eggplant in batches. Cook eggplant for about 10 minutes or until gently browned, stirring often. Once eggplant is lightly cooked, remove from skillet and put it in a large stockpot.
Add 2 Tbsp oil to the skillet and then add the other diced eggplant. Cook the same as the first batch, then add eggplant to stockpot.
Next, add 2 Tbsp of oil to the skillet pan and add diced peppers. Cook until softened and slightly brown or for 3-4 minutes, stirring often.
Mix in minced garlic to the pepper mixture and then cook for another 30 seconds to 1 minute until fragrant.
Remove pan from heat. Add peppers and garlic to eggplant in stockpot.
Add to stockpot the remaining ingredients: tomato sauce, water, cumin, salt, sugar, crushed red pepper flakes and pepper. Stir.
Bring mixture to a gentle boil, then turn down heat to a simmer and cover.
Cook for 1 hour 30 minutes (or longer) to allow the flavors to come together and eggplant and peppers to cook down more, stirring occasionally. I cooked mine for 4+ hours and it was even more flavorful and amazing!
Serve warm (delic!) or refrigerate overnight to serve as a cold salad or dip.