RED PEPPER BUTTER
1 Tbsp. Garlic, Chopped
4 fl. oz. Olive Oil
12 oz. Onions, medium dice
12 oz. Eggplant, medium dice
6 oz. Green Pepper, medium dice
6 oz. Red Bell Pepper, medium dice
8 oz. Zucchini, medium dice
1/4 cup Rose Hip and Lavender Tea, brewed strong
1 oz Basil, Fresh and chiffonade
24 oz. Tomato Concassee
1 oz. Kosher Salt
TT Wh/Blk. Pepper
1. Saute onion and garlic in oil until aromatic.
2. Add bell peppers, eggplant, zucchini and continue to saute for about 10 minutes until tender.
3. Deglaze with tea and saute high to reduce quickly without burning.
4. Add tomato concassee, basil and seasonings. Saute for 5 more minutes or so, season to final taste and serve.
Interesting History & Trivia: