Ajvar

Ingredients

• 3 kg red bell peppers (kapia)
• 500 g aubergines
• 200 ml sunflower oil
• 5 pieces garlic cloves
• 4 tbsp white wine vinegar
• 1.5 tbsp salt
• 1 tbsp sugar

Steps

1. 1
   Roast the peppers and aubergines whole until the skins blister and blacken, then seal them in a covered pot for 20 minutes.
2. 2
   Peel and seed the peppers and scoop the aubergine flesh out of its skin.
3. 3
   Leave everything to drain in a colander for at least an hour — overnight is better. This is the difference between ajvar and watery pepper mush.
4. 4
   Mince the drained flesh through a mincer on a coarse plate, not a blender.
5. 5
   Cook the mixture in a wide heavy pan over low heat, adding the oil in three stages as it is absorbed.
6. 6
   Stir constantly with a wooden spoon for 1.5-2 hours, scraping the base. It darkens from bright red to deep brick.
7. 7
   It is ready when a spoon dragged through leaves a clear channel and no liquid seeps back in.
8. 8
   Add the crushed garlic, vinegar, salt and sugar in the last 10 minutes. Jar hot and sterilise for storage.