Step 1

Poke the eggplant flesh in several places with a knife (this allows steam to escape when cooking).

Step 2

Remove the stems from the peppers and core them. Slice them in half lengthwise.

Step 3

FOR GRILLING: Heat the grill to medium heat and lightly oil the grates. Set the eggplant and red peppers (skin sides uonto the grates and close the lid. Grill 20 minutes, or until the red pepper skins bubble up and char. Remove them. Continue to grill the eggplant, flipping every few minutes to get an even char on the skins and the flesh is softened up, another 20 minutes or so. Remove from heat.

Step 4

FOR BAKING: Set the eggplant and red peppers onto a large foil-lined baking sheet.

Step 5

Heat oven to 400 degrees and bake the egglplant and peppers for 20 minutes, until the pepper skins char and bubble up. Remove the peppers and flip the eggplants. Continue to roast until the eggplants soften and blacken, another 20-25 minutes. Remove from heat.

Step 6

When the peppers and eggplant are done, remove the pepper skins and discard them. Set them aside for now, covered.

Step 7

Scoop out the eggplant flesh and discard the skins. Place the eggplant flesh into a strainer and sprinkle with salt. Let the liquids drain out for 1 hour.

Step 8

Add the drained eggplant and chili peppers to a blender or food processor and process until chunky.

Step 9

Heat 1 tablespoon of oil in a large pan and add the onion and jalapeno peppers (and/or serrano peppers, if you’re using them). Cook for 5 minutes, stirring, until everything softens up.

Step 10

Add the processed eggplant and red peppers, fresh or canned tomatoes, sunflower oil, honey (if using), and salt and pepper. Bring to a quick boil, then reduce the heat. Simmer for at least 30 minutes, or until everything breaks down and combines into a thicker spread to your preferred thickness. I like to simmer 60-90 minutes to develop more flavor. If it dries out too much, add in a few tablespoons of water.

Step 11

Remove the bay leaf and adjust for salt and pepper.