Serbian Red Pepper Relish (Ajvar)

Preheat oven to 475°F.

On a baking sheet, place bell peppers and eggplant. Roast for about 30 minutes until peppers are blackened. Transfer to a bowl, cover, and leave for 20 minutes, until cool enough to handle. Peel and seed the peppers. Also peel the eggplant.

Add veggies to a food processor together with garlic, oil, salt, pepper, vinegar, and process until smooth. Transfer processed veggies to a saucepan and cook, over very low heat, for 20–30 minutes until thickened. Don’t forget to stir frequently! Remove from heat and add more salt and pepper if needed.

The relish can be stored in a fridge, in an airtight container, for up to 2 weeks. It can also be canned.