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1
Preheat the oven to 200 C/400 F.
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2
Place the red bell peppers and the eggplants on a large rimmed baking tray lined with baking paper and bake them for about 20 to 40 minutes, depending on size, until the skin blackens and the vegetables are really soft.
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3
Alternately, for even better taste you can grill the veggies on a hot grill until charred on all sides.
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4
Place the peppers in a plastic bag, seal the bag and leave them until they cool down a little.
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5
This will help with removing the skin afterward.
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6
Let the eggplants cool down as well.
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7
When cool enough to handle remove the skins of the vegetables.
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8
Remove the pepper stem and seeds.
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9
Put the roasted veggies into a large bowl.
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10
Mash the vegetables, but not too finely.
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11
You should still have small chunks of the veggies here and there.
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12
Add the grated garlic clove, the finely chopped onion, salt, pepper and hot paprika powder.
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13
Mix well and add the vinegar and olive oil in a thin stream while stirring all the time.
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14
Adjust the taste with more salt and pepper if necessary.
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15
We mostly eat this relish as a bread spread with some good feta cheese crumbled on top, but you can also have it as a side dish with grilled meats.
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16
Or you could even mix this with pasta.
