Red pepper spread - pepper relish recipe - AJVAR

Roast red bell peppers and eggplant over an open flame until charred, about 15-20 minutes.

Place roasted vegetables in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Peel the skin off the peppers and eggplant, then chop them finely.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and garlic, sauté until softened, about 5 minutes.

Stir in chopped eggplant and bell peppers, cooking for another 5 minutes.

Add vinegar, salt, black pepper, cayenne pepper, and sugar to the mixture.

Simmer on low heat for 30 minutes, stirring occasionally.

Add lemon juice and chopped parsley, mixing well.

Remove from heat and let cool slightly.

Transfer to sterilized jars and seal tightly.

Store in the refrigerator for up to 2 weeks.

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