Baklazhan: Ukrainian Eggplant Dip

This recipe comes from my father's wife Inna. They met and got married in Ukraine, and since I've known her she has made this dip. It's always on the table as part of a bigger Ukrainian feast or served up as a casual snack. I've been obsessed with it for years now. I'm always sent home with a container of leftover baklazhan when I visit....( no problem there )

This is the first time I've tried making it on my own and I hope I do the recipe justice. It is simple, humble food (my favourite kind) and delicious. Eggplant is layered with onion, tomato, peppers & lots of garlic. Once cooled, I scoop giant piles of it into my mouth with crackers or toasted bread followed by delicious bites of the briny-est olives. Heaven!! If you like vodka as many Ukranian folk do, here's a good time to pour yourself a shot or two....or a martini if you wanna be fancy. YUM. This makes a big batch, enough for a crowd. You can definitely halve the recipe if you don't want a ton of leftovers, but I like to make the full batch and just eat it all week. 

Ingredients:

• 1 kg eggplant (2 smallish)
• 2 bell peppers (I used red and yellow but any colour works)
• 1 796 ml can whole tomatoes (I just crush them with my hands into the pot)
• 2 small heads garlic, chopped
• 1 large onion, diced
• Salt & Pepper
• Splash of Lemon Juice
• Pinch or two of raw sugar

Method:

1. Preheat the oven to 425 F. Put eggplant and peppers right on the rack with a pan underneath to catch the juices. Roast about an hour or until eggplant has softened / collapsed & the peppers are blackened. Turn vegetables a couple times for even roasting.
2. When eggplant is done you can just let it sit and cool for awhile. Put the peppers in a container and cover. The steam will loosen the skins making it easier to peel. 
3. Meanwhile dice your onion & chop your garlic.
4. Peel eggplant and peppers and roughly chop. (I don't bother taking the seeds out of the eggplant, but remove them from the peppers) 
5. Heat a good amount of vegetable oil in a pot. Saute your onion & garlic until softened. (if you like heat you can add a pinch of chile flakes) Season with salt and pepper. 
6. Add chopped eggplant & peppers, and the crushed tomatoes & juice from the can. Cover everything with water. Bring to a boil & reduce to a simmer. Season with more s & p. 
7. Now you just want to simmer and reduce until the liquid has evaporated and you have a thick salsa like consistency. You can season with more salt and pepper, a splash of lemon & a couple pinches of sugar if you want. 
8. You can serve this hot but I really prefer it after it has sat for a day in the fridge and then served at room temperature. 
9. Eat it with delicious olive oil rubbed toasty baguette or crackers and a bowl full of olives.