Ingredients

Method

Preheat your oven to 200°C. Place the bell peppers and eggplants on a baking sheet and roast until their skins are charred and blistered, about 45 minutes.

Let the roasted vegetables cool, then peel off the skins and remove the seeds.

In a food processor, blend the roasted peppers and eggplants until smooth.

Heat the olive oil in a pan, add the garlic, and sauté until fragrant.

Stir in the pepper and eggplant puree, vinegar, salt, and pepper.

Cook over low heat, stirring frequently, until the ajvar thickens, about 30 minutes.

Let it cool, then store in jars in the refrigerator. Serve at room temperature.