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Roasted red peppers and eggplant slowly cooked down — Serbia's autumn preserved spread.
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Ajvar is a spread of roasted red peppers, peeled, ground, and slowly cooked down in oil. In Serbia, there's a custom of the whole family roasting huge quantities of peppers in autumn and putting them up in jars for winter. Spread on bread or served with meat, it's on the table all year.
Roast the whole peppers and eggplant in a 230°C oven or over an open flame until the skins blacken.
Put in a bowl, cover with plastic wrap, steam 15 minutes, then remove the skins and seeds.
Chop finely with a knife or pulse coarsely in a food processor.
Heat half the oil in a pot, add the paste and garlic, and cook down on low.
Stirring so it doesn't burn, gradually add the remaining oil and cook down for about 40 minutes.
Season with vinegar, sugar, and salt, cool, and serve with bread or meat.