As Ive no room left in the freezer and the aubergines and peppers are still pushing out tons of fruit, and look to continue for a while yet. Ive been making this pasta sauce.
In a large roasting tin, I use a good sized turkey tin.
Chop plenty of aubergines, peppers, onions and garlic, good dash of olive oil, and a large glug of balsamic vinegar. Then chop and add an equal amount of fresh tomatoes. Sprinkle with dried oregano and roast in the oven till all cooked down and thick and gloopy as in my tomoato puree recipe , which is here somewhere.
Blend with a hand wizzer, add a dash of sugar if needed. put into hot sterilised jars , cover top with olive oil and screw on lids tight . will store for all winter. Good as pasta sauce, on pizza.
