Ajvar

Step by step

1. 1

   Char bell peppers black on a tray at 220°C.

2. 2

   Cover with foil in a bowl, let cool, peel.

3. 3

   Roast eggplants the same way and scoop out flesh.

4. 4

   Finely chop or puree both with garlic.

5. 5

   Slowly reduce in olive oil with vinegar and salt.

6. 6

   Fill into jars hot, seal with a layer of oil.