This eggplant and tomato sauce is one of our favorites in Moldova. It is another great sauce for dipping bread, using for pizza, and over pastas.

8-10 eggplants
7-8 bell peppers, red or light green
6-8 medium onions, chopped
8-10 medium carrots, grated
4-5 kilograms ripe tomatoes, grated

Bake the eggplants and peppers in a hot oven until soft through, usually about an hour. Meanwhile, clean the onions, carrots, and tomatoes. Chop the onions and grate the carrots. Either grate the tomatoes or put them through a food processor to separate the skins. Discard the skins.  When the eggplant and peppers are done, chop the peppers, and squeeze out the innards of the eggplants discarding the skin. Meanwhile, saute the onions in oil until translucent, about 10 minutes. Be sure not to burn them. Add the carrots and saute for another 10 minutes. Add the tomatoes, eggplants, and peppers. Mix well, and add salt to taste. Bring to a boil. Cook for an hour or two and then can it.

Pofta Bună!