INGREDIENTS
5 1/2
lbs eggplant (grilled until charred)
4 1/2
lbs red bell peppers (grilled until charred)
4 1/2
lbs pimento peppers (grilled until charred)
2 1/5
lbs onions (chopped)
34 oz
vegetable oil
50 oz
tomato sauce
5 tbsp
salt
2 tbsp
black pepper (ground)
5
bay leaves