Ajvar

Ingredients:

• 4 large red bell peppers (about 2 pounds/900g total)
• 2 medium eggplants (about 1.5 pounds/680g total)
• 3 cloves garlic (15g), minced
• 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon (15ml) red wine vinegar
• 1 teaspoon (5g) salt, plus more to taste
• 1/2 teaspoon (2g) freshly ground black pepper
• 1 tablespoon (15g) sugar
• 1 teaspoon (5g) smoked paprika
• 1/4 teaspoon (1g) cayenne pepper (optional)

Instructions:

1. Preheat oven to 450°F (230°C). Line a baking sheet with aluminum foil.
2. Place the red bell peppers and eggplants on the prepared baking sheet. Roast for 30-40 minutes, turning occasionally, until the peppers are blistered and charred and the eggplants are soft.
3. Remove from oven and transfer the peppers to a bowl. Cover with plastic wrap or a lid and let steam for 15 minutes to loosen the skins.
4. Meanwhile, let the eggplants cool until they can be handled. Cut them in half, scoop out the flesh, and discard the skins.
5. Peel the cooled peppers, remove stems and seeds, and place the flesh in a food processor along with the eggplant flesh.
6. Add minced garlic, olive oil, red wine vinegar, salt, black pepper, sugar, smoked paprika, and cayenne pepper to the food processor.
7. Blend the ingredients until smooth but still slightly chunky. Taste and adjust seasoning if needed.
8. Transfer the ajvar to a saucepan and simmer over low heat for 30 minutes, stirring occasionally, to allow flavors to meld and excess moisture to evaporate.
9. Let cool to room temperature before serving. Transfer to jars and store in the refrigerator.

Notes:

Ajvar can be served as a spread on bread, a side dish with grilled meats, or a dip with fresh vegetables. For a smokier flavor, consider grilling the peppers and eggplants. Store ajvar in airtight containers in the refrigerator for up to two weeks. For longer storage, ajvar can be canned using a proper canning method.