Ajvar

Instructions

1. Preheat oven to 475°F (245°C). Line a baking sheet with aluminum foil.
2. Place red bell peppers and eggplants on the prepared baking sheet. Roast for 30-40 minutes, turning occasionally, until the skins are charred and the vegetables are soft.
3. Remove from the oven and transfer the roasted vegetables to a large bowl. Cover with plastic wrap or a lid and let steam for 15 minutes to loosen the skins.
4. Peel the skins off the peppers and eggplants once they are cool enough to handle. Remove the seeds and stems from the peppers.
5. In a food processor, combine peeled peppers, eggplants, minced garlic, olive oil, vinegar, sugar, salt, black pepper, and red pepper flakes if using.
6. Pulse the mixture until smooth but still slightly chunky, or to your desired consistency.
7. Taste and adjust seasoning with additional salt or vinegar if needed.
8. Transfer the ajvar to a saucepan and heat over medium-low heat, stirring occasionally, for about 15 minutes to meld the flavors.
9. Allow ajvar to cool and serve it as a spread with bread, or as a condiment with grilled meats.
10. Store any leftovers in an airtight container in the refrigerator for up to one week.