1. Place garlic in foil cut side up, drizzle with oil and wrap in foil. 2. In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice. 3. Turn oven off and leave garlic in oven. 4. In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes. 5. Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes. 6. If garlic wasn`t tender add now squeezing it into the mix of veggies. 7. Stirring occasionally! 8. Jar or place in a sealed container and refrigerate. ---------------------------------------------------------------------------
Nutrition
Ingredients
