Ajvar

Ingredients

• 4 lb red bell peppers
• 1 large eggplant
• 1/2 cup sunflower oil
• 4 cloves garlic, minced
• 2 tbsp red wine vinegar
• Salt
• Crusty bread, for serving

Instructions

1. 1Roast the peppers and eggplant over an open flame or under a broiler until the skins are fully blackened.
2. 2Place the roasted vegetables in a covered bowl to steam for 15 minutes, then peel off the skins and remove the pepper seeds.
3. 3Finely chop or pulse the peppers and eggplant in a food processor until a coarse paste forms.
4. 4Cook the paste in sunflower oil over low heat, stirring frequently, for 45-60 minutes until thick and deep red.
5. 5Stir in garlic and vinegar in the last 5 minutes, and season with salt.
6. 6Cool and spoon into jars; serve as a spread with crusty bread.

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