Roast all in one pan and carfully jar and cover with oil and then pressure can, making sure to get all air bubbles out. uses quartered tomato face up with chunked onion on top with cubed eggplant tossed in oil. reduce very well in roasting pan for hour or more. a few charred bits is great for the flavor.can be used on sandwich or brucsetta, or cold in a salad with big beans
Spices for this must be experimented with. Also the eggplant may benefit from being salted to remove water before and to speed roasting
Proportion is 40-40-20 with less onion. Try this
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