Instructions

1. Preheat oven to 200°C (400°F).
2. Line a baking sheet with foil (or silicon mat). Place the peppers and eggplant onto the baking sheet and put in the oven for 20 minutes. Then flip the vegetables and roast them for another 20 minutes.
3. Remove the baking sheet from the oven and cover it with a kitchen towel. Set aside for about 15 minutes.
4. Now peel peppers and eggplant, remove the seeds and put the flesh into a food processor or a blender. The traditional way of making ajvar is to process vegetables in a meat grinder.
5. Pulse peppers, eggplant and garlic in the food processor/blender into a paste (or you can make it silky smooth like I did, but it’s not authentic).
6. Heat 1/4 C of oil in a large pot. Add the mixture and stir well. Then add remaining oil, vinegar, hot paprika and salt. Stir well again until everything is incorporate.
7. Cook on low to medium heat for at least 2 hour, stirring occasionally to prevent ajvar from burning.
8. Place ajvar into sterilized jars, top with a thin layer of oil and cover with lids.