Balkan Peppers: Serbia's roasted red pepper spread

Roast red bell peppers and eggplant over an open flame until charred and tender, about 20-30 minutes.

Place 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.

Finely chop the roasted vegetables or blend until smooth.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the chopped roasted vegetables and cook for 10-15 minutes, stirring occasionally.

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

Simmer for an additional 10 minutes, allowing flavors to meld.

Adjust seasoning with lemon juice and more salt if needed.

Remove from heat and let cool slightly.

Transfer ajvar to sterilized jars and seal tightly.

Store in the refrigerator for up to 2 weeks or process for longer shelf life.