Ajvar

Step by stepInstructions

1. Preheat the oven to 400°F. Halve the peppers and eggplant, remove the seeds, and place cut-side down on a parchment-lined baking sheet.
2. Roast for 40-50 minutes, until the skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and steam for 15 minutes.
3. Peel off the skins, then pulse the flesh in a food processor until chunky but not pureed.
4. In a wide pot, cook the puree with the oil over low heat for 1 to 1 1/2 hours, stirring often, until thick and glossy.
5. Stir in the garlic, vinegar, salt, sugar, cayenne, and lemon juice and cook 10 minutes more. Taste and adjust the seasoning.
6. Ladle into jars or a serving bowl and cool completely before refrigerating.