Bomba Calabrese

Ingredients:

Instructions:

Thoroughly wash the eggplants, peppers, and chili peppers. Remove the ends from the eggplants. Remove the stalk from the peppers and remove the seeds. Cut off the stalk from the chilies as well.
Peel the carrots and remove the ends. Also clean the celery and remove the roots.
Cut everything into small cubes and put them in a bowl. Roughly chop the basil and garlic and add them as well. Then salt thoroughly, cover with a lightly weighted plate and let rest for 24 hours.
After the resting time, pour off the water that has escaped. Then put the vegetables in a potato masher and press gently to squeeze out the remaining water.
Put the dry vegetables back into a bowl and pour white wine vinegar over them. Leave well covered for 3 hours.
After this resting period, drain the vinegar, place the vegetables in a dish towel and wring well to remove all the liquid.
Now finely puree the dry vegetables with a hand blender. Then pour into a sufficiently large jar and fill with olive oil. Tap the jar lightly on the table several times to remove air pockets. Then add olive oil again and cover completely.
Close the jar and leave to infuse in the refrigerator for a week. During this time, stir daily and add olive oil if necessary, so that everything is well covered again.
After a week, the delicious bomba calabrese can finally be enjoyed. Buon appetito!