Ajvar (Balkan Roasted Pepper and Eggplant Relish)

Ajvar is the roasted red pepper relish that shows up on Balkan tables every autumn, when peppers are at their sweetest. It is slow-cooked down to a deep, smoky spread that works on everything from bread to grilled meat.

Ingredients

• 4 lbs red bell peppers
• 1 medium eggplant
• 1/3 cup sunflower or vegetable oil
• 3 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp salt, or to taste
• Pinch of sugar (optional)
• 1/4 tsp cayenne pepper (optional, for heat)

Instructions

1. Roast the vegetables
   Roast the peppers and eggplant whole under a broiler or over an open flame, turning until the skins are blackened all over, about 15-20 minutes.
2. Steam and peel
   Place the roasted vegetables in a covered bowl for 15 minutes to steam, then peel off the skins, remove the seeds from the peppers, and drain excess liquid from the eggplant.
3. Blend or chop
   Finely chop or pulse the peppers and eggplant in a food processor until you reach a chunky, spreadable texture, not fully smooth.
4. Cook it down
   Heat the oil in a heavy pot, add the pepper-eggplant mixture and garlic, and cook over low heat, stirring often, for 45-60 minutes until thickened and deep red.
5. Season and jar
   Stir in the vinegar, salt, sugar, and cayenne if using. Cook for 5 more minutes, then let cool and transfer to jars.

Ajvar keeps in the fridge for weeks and only gets better as the flavors settle.