Ajvar

Roast the Vegetables

Preheat your oven to 450°F (230°C).

Place the red bell peppers and eggplant on a baking sheet.

Roast in the oven for about 30-40 minutes, turning occasionally, until the skin is blackened and the vegetables are soft.

Peel and Prepare

Remove the vegetables from the oven and let them cool slightly.

Peel off the charred skins of the bell peppers and eggplant. Remove the seeds from the bell peppers.

Chop the peeled bell peppers and eggplant into small pieces.

Cook the Ajvar

Heat olive oil in a large pan over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Add the chopped bell peppers and eggplant to the pan.

Stir in the vinegar, sugar, paprika, salt, and pepper.

Simmer the mixture for about 30 minutes, stirring occasionally, until it thickens to a spreadable consistency.

Blend the Mixture

Use an immersion blender to blend the ajvar until smooth. Alternatively, you can transfer it to a blender or food processor in batches.

Adjust Seasoning

Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed.

Cool and Store

Let the ajvar cool to room temperature.

Transfer to clean jars and refrigerate. Ajvar can be stored in the refrigerator for up to 2 weeks.