Eastern European Roasted Pepper Appetizer without salt, sugar, or oil  (Zakuszka)

February 9, 2019




Servings: 12.                       Prep time: 20 min                       Cooking time: 45 min



 - 2 lbs ripe roma tomatoes cut in halves or 2 cans fire roasted tomatoes

 - 1 lbs red bell peppers, halved and de-cored

 - 2 large eggplants, cut in halves

 - 2 large red onions, finely diced

 - 4-5 cloves garlic finely minced

 - 7 oz tomato paste

 - 2-3 bay leaves

 - 1 tsp. onion powder

 - 1 tsp. garlic powder

 - 1/4 tsp. ground black pepper

 - 1 tsp. sweet paprika

 - 1/4 tsp red chili flakes (optional)



 - place bell pepper, tomato, and eggplant halves on a foil lined backing sheet and roast at 450F for 15-20 minutes or until skins start to darken. Remove from oven and let cool. When cooled, remove skins and place in food processor and pulse a few times until mixture is minced uniformly.

 - sauté onions and garlic until translucent and fragrant. Use vegetable broth or water to sauté. Add tomato/pepper/eggplant mixture, bay leaves, and all the spices and bring to a boil. Reduce heat to minimum and simmer without a lid for additional 30-45 min until mixture is thicker. Optionally, you can add saute-browned mushrooms or prepared red kidney beans.

 - let cool and store in refrigerator. Serve with whole wheat bread or pita bread.



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