Step 1

Poke a few holes in the eggplants, and roast them on a grill (ideally) or in the oven until soft and charred, about 30 to 40 minutes.

Step 2

Repeat the same operation with the peppers.

Step 3

Place the eggplants and the peppers in separate bowls, covered with plastic wrap. Let cool for at least 1 hour.

Step 4

Remove all the charred peel and seeds from the peppers and wash them well.

Step 5

Remove the peel of the eggplants with a knife.

Step 6

Place the eggplant, pepper, garlic cloves into a food processor (or a food mill) and pulse a few times until they are finely chopped.

Step 7

Heat the oil in a large pot. Add the mixture and stir with a wooden spoon. Add salt and vinegar.

Step 8

Cook over low to medium heat for at least 2 hours, stirring occasionally so the ajvar doesn’t stick to the bottom of the pan.

Step 9

The end result can be canned, or stored in the fridge and consumed within a week.