Ajvar

Preparation:

Preheat the oven, and on the side wash and dry peppers and eggplants. First you need to bake the peppers on a tray without adding anything to them. You need to turn them so they get evenly blush on all sides. Take them out of the oven and cover with plastic foil. Do the same with eggplants. When eggplants are baked evenly on all sides, take them out of the oven and cool for around fifteen minutes. You can also cover it with foil, or not, both is fine. After fifteen minutes, peel the peppers and eggplants and clean all the seeds and stems. In the end, mince everything in a mincing machine or a slicer.

Then, in a big pot with thick bottom, add a bit of oil and pour the mince and start cooking on low fire. You need to keep mixing it with wooden spoon and keep adding sunflower oil (until you spend half a liter of oil). You need to add sunflower oil whenever you see that the mixture is drying and it needs oil. Ajvar needs to cook for around 2 hours and you need to keep mixing it, it should not burn. In order to know when ajvar is ready, you can pull the wooden spoon through the middle and if the line stays, then the density of ajvar is good.

In the end you need to mince garlic and add it to ajvar. Then remove ajvar from the heat and add salt to your liking (don't make it too salty). On the side warm up glass jars and pour warm ajvar in them. Close the jars airtight, turn them around so they stand on the lids and cover it all with a big cloth and let it rest for 24 hours.

Note: it takes time to cook ajvar and it requires a lot of patience.