Croatian Ajvar: how to make delicious red pepper and aubergine relish

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

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

Peel the skin off the peppers and eggplant, then remove seeds and stems.

Chop the roasted vegetables finely or blend them until smooth.

Heat olive oil in a skillet over medium heat.

Add minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in the chopped vegetables and cook for 15-20 minutes, stirring occasionally.

Add vinegar, salt, black pepper, and chili pepper to taste.

Simmer the mixture for an additional 10-15 minutes until thickened.

Transfer ajvar to sterilized jars and seal tightly.

Allow to cool to room temperature before refrigerating.