Pindjur

Preparation time: 10 minutes

Cooking time: 3 hours 75 minutes

Nutrition facts (per serving): 123 Cal (fats 5g, proteins 4g, fibers 1g)

Here comes a fiber-rich mix of all Bosnia’s favorite vegetables, including red bell peppers, tomatoes, chili peppers, eggplants and garlic.

Ingredients (6 servings)

4 lbs. of red bell peppers

2 lbs. of tomatoes

1 chili pepper, chopped

2 eggplants

6 garlic cloves

1 cup of vegetable oil

1 small bunch of flat parsley, chopped

Salt to taste

1 tablespoon of cider vinegar

2 teaspoons of sugar

Preparation

Preheat your oven to 400 degrees F. Place the cleaned red bell peppers on a baking sheet and roast them for 25 minutes in the oven. Flip the peppers once cooked halfway through. Cover them with some plastic wrap and keep them aside. Place the tomatoes on a baking sheet and roast them for 20 minutes at 350 degrees F. Turn them once cooked halfway through. Cover and keep them aside. Place the prepared eggplants on a baking sheet and bake them for 25 minutes at 450 degrees F. Turn them once cooked halfway through. Cover and keep them aside. Peel all the veggies and dice them. Sauté the tomatoes with oil in a cooking pot for 2 minutes. Stir the vinegar, salt and sugar in and cook for 1 hour on low heat. Stir in the garlic, chili, eggplants, bell peppers, parsley and salt. Cover again and cook for 2 hours on low heat. Allow the mixture to cool and then serve.