Ajvar

Method

1. 1

   Roast peppers and eggplant until blackened; steam in a covered bowl, then peel and seed everything.

2. 2

   Drain the flesh an hour — water is ajvar's enemy.

3. 3

   Mill coarse, then fry in oil over low heat, stirring near-constantly, 45–60 minutes until thick and dark.

   💡 It's done when a spoon dragged through leaves a slow-closing canyon.

4. 4

   Season with vinegar, salt and garlic; jar hot. Eat with everything for the rest of the year.