Pepper Ajvar Sauce

Ingredients

• Orange Bell Peppers 0 lbs
• Eggplants 10 oz
• Garlic 5 cloves
• Vegetable Oil 0 fl oz
• Olive Oil 0 fl oz
• Champagne Vinegar 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste
• Sugar to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Prick the eggplant with a fork in several places and wrap it in foil.

Step 3

Brush the peppers with vegetable oil.

Step 4

Place the vegetables in an oven preheated to 355°F for 30–40 minutes. The eggplant should become soft, and the skin of the peppers should blacken.

Step 5

Transfer the peppers to a large bowl and cover with a lid or plastic wrap.

Step 6

Remove the eggplant from the foil. Allow the vegetables to cool for 10–15 minutes.

Step 7

Make a lengthwise cut in the eggplant on one side, open it up, and scoop out the flesh with a spoon.

Step 8

Remove the skin and seeds from the peppers and chop them into large pieces.

Step 9

Blend the vegetables in a blender with garlic, vinegar, oil, a teaspoon of salt, and pepper until smooth.

Step 10

Transfer the vegetable mixture to a saucepan, bring to a boil, and simmer over low heat for 30 minutes. Season with salt, pepper, and sugar to taste, then remove from heat and let it cool.

Step 11

Enjoy immediately or transfer to a jar and store in the refrigerator for up to two weeks.