Traditional / Macedonian / Ajvar / with Eggplant/ Ajvar so Crn Patligan /

Wash the peppers and eggplant very well.

Roast them and peel them.

Take the seeds out and put them in a strainer. Leave them overnight to drain.

The next day, grind them.

Fry the eggplant first and add 500 ml hot oil to it, frying for 10 minutes.

Start adding the roasted peppers.

Add salt.

After one hour of cooking, add the sugar.

Half an hour before it’s done, add the vinegar.

Cook for three hours with constant stirring to prevent burning.

Sterilize your jars and lids.

Put hot Ajvar into hot jars and twist them tight.

Dietary