Serbian Red Pepper Relish (Ajvar)

1. 1

   Preheat oven to 475u00b0F.

2. 2

   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.

3. 3

   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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.