Homemade Ajvar

Ajvar is the soul of the Balkan table — a slow-roasted red pepper and eggplant relish that is sweet, smoky, slightly tart, and completely addictive. It takes time, but the result is months of bottled sunshine.

Ingredients

• 1.5 kg red bell peppers (about 8 large)
• 2 medium eggplants
• 4 garlic cloves
• 4 tbsp sunflower oil
• 2 tbsp white wine vinegar
• 1 tsp salt
• 1 tsp sugar
• Black pepper to taste

Method

1. Preheat oven to 220°C. Place whole peppers and eggplants on a baking tray. Roast for 40–45 minutes, turning halfway, until skins are charred and blistered all over.
2. Transfer to a large bowl, cover tightly with plastic wrap, and leave to steam for 20 minutes. This makes peeling easy.
3. Peel off all charred skins. Remove seeds from peppers. Squeeze out any excess liquid from the eggplant flesh.
4. Chop the flesh roughly, then transfer to a large heavy-bottomed pan. Add garlic.
5. Cook over medium heat, stirring frequently, for 20–30 minutes until the mixture is thick and most liquid has evaporated.
6. Add oil, vinegar, salt, sugar, and pepper. Stir well and cook for another 5 minutes.
7. Blend to a rough paste — some texture is desirable. Taste and adjust seasoning. Store in sterilised jars or serve immediately.