115-oz canpeeled crushed tomatoes(about 3 whole tomatoes, if using fresh, peeled and crushed by hand)
salt and pepper(to taste)
red pepper flakes(to taste)
1pinchgranulated white sugar
dried or fresh dill(to taste)
Instructions
Roast your red peppers and eggplant in a 450°F oven for about 20 minutes, turning every so often to blacken all sides. Alternatively, you can char them over a gas hob if you have one. Peel them and blitz in a food processor to puree.
Heat a skillet over medium heat with a little canola oil. Add the puree, tomatoes, salt and pepper, red pepper flakes, and sugar, and simmer until the liquid evaporates and the mixture thickens (about 25 minutes). Stir in the dill. Serve as an accompaniment to any dish and enjoy!
Notes
Research for this recipe came from here and here, in addition to picking a Bulgarian friend's brain.