Ajvar

🛒 Ingredients

• Red Bell Peppers (roasted, peeled) 35 g · 11 kcal
• Eggplant (roasted, peeled) 10 g · 3 kcal
• Olive oil 4 g · 36 kcal
• Garlic 0 g · 0 kcal
• Red Chili Pepper 0 g · 0 kcal
• White Wine Vinegar 0 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Wash and halve bell peppers and eggplants; remove stems and seeds from peppers. Place them cut-side down on baking sheets.
2. Roast for 40-50 minutes, or until the skins are charred and the vegetables are very soft. Transfer the hot peppers to a bowl and cover tightly with plastic wrap to steam for 15-20 minutes, then peel them; peel the eggplants once cool enough to handle.
3. Remove all seeds from the peeled peppers and finely chop or process all roasted peppers, eggplants, garlic, and chili (if using) in a food processor until smooth but still slightly chunky.
4. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the pureed vegetable mixture, vinegar, and salt. Stir well to combine.
5. Simmer the Ajvar over low heat for 1.5 to 3 hours, stirring frequently to prevent sticking, until most of the liquid has evaporated and the mixture is thick and spreadable. The color should deepen to a rich reddish-brown.
6. Taste and adjust seasoning if needed. Transfer the hot Ajvar to sterilized jars, seal tightly, and process for canning if desired for long-term storage, or refrigerate for immediate use.