Ejdar (or Bosnian Kick Ass Ketchup)

6 Red Bell Peppers

3 Chinese or Japanese Zuccini

2 Tbsp. Dried Shallots

2 Tbsp. Harissa sauce

2 Tbsp. Minced Garlic

Juice of 2 Lemons

1 Tbsp. olive oil

Salt & Pepper to taste

Roast eggplant and bell peppers in oven or on BBQ; chop coarsely. Blend all ingredients in food processor until smooth. Serve on BBQ chicken or with sausages; add to cream cheese for a great dip or spread.

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