Pindjur

Prepare the Vegetables

Preheat the oven to 450°F (230°C).

Place the red bell peppers and eggplants on a baking sheet and roast them in the preheated oven for about 30-40 minutes, or until the skins are charred and the vegetables are tender. Turn the vegetables occasionally to ensure even roasting.

Remove the vegetables from the oven and let them cool slightly. Peel the skins off the bell peppers and eggplants, then chop the flesh into small pieces.

Cook the Base

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent and softened, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Combine and Simmer

Add the chopped tomatoes (or canned tomatoes) to the pot and cook for about 5 minutes, allowing the mixture to reduce slightly.

Stir in the roasted bell peppers and eggplants, and cook for another 10-15 minutes, stirring occasionally.

Season and Finish

Add vinegar, sugar, paprika, black pepper, and salt. Mix well and let the mixture simmer for another 10 minutes, allowing the flavors to meld together.

Taste and adjust the seasoning if necessary.

Cool and Serve

Remove the pot from heat and let the pindjur cool to room temperature.

Transfer the pindjur to sterilized jars or containers. It can be stored in the refrigerator for up to 2 weeks or processed for longer storage.

Garnish and Enjoy