Fiery Chili Sauce

Preheat the oven to 220°C (approximately 430°F).

Rinse and halve the peppers. Remove the seeds and membranes, then place skin side up on a baking sheet lined with parchment paper. Rinse the eggplant and halve lengthwise. Place the eggplant skin side up on the baking sheet with the peppers. Roast in the oven for 15 minutes, until the eggplant is soft and the skin of the peppers have begun to blister. Remove from the oven, cover with a damp kitchen towel, and let cool. 

Rinse the tomatoes, and remove the cores. Blanch in boiling water. Remove the tomatoes from the water and peel. Coarsely chop the tomatoes. 

Peel the peppers, scrape the pulp from the eggplant, and coarsely chop both. Peel and finely dice the garlic.  Rinse and finely dice the chilis. Heat 3 tablespoons of olive oil in a pan, then sauté the garlic and chilis for 3 minutes. Add the tomatoes, peppers, and eggplant. Simmer over low heat, stirring occasionally, for 30 minutes. Season to taste with salt, pepper, and lemon juice. Transfer the sauce into hot, sterilized jars, then cover with olive oil. Seal tightly and let cool.