1
Roast the Peppers and EggplantPreheat oven to 240C/465F. Place whole peppers and eggplant directly on the oven rack. Roast, turning occasionally, until pepper skins are blackened and blistered (30-40 min) and eggplant has collapsed (40-50 min).
2
Steam and PeelTransfer charred peppers to a bowl and cover tightly for 15-20 minutes. Peel the eggplant by scooping out the soft flesh. Remove stems, seeds, and blackened skins from the peppers. Do not rinse.
3
Drain Excess MoisturePlace peeled peppers and eggplant in a colander over a bowl. Drain for at least 15 minutes, pressing gently. Removing excess liquid is crucial to prevent a watery ajvar.
4
Chop or BlendTransfer drained vegetables to a food processor. Pulse until your desired consistency — traditional ajvar is chunky, not completely smooth. Add garlic and pulse a few more times.
5
Cook the AjvarHeat oil in a large heavy-bottomed pan over medium heat. Add the blended pepper mixture and stir well. Reduce heat to medium-low and cook, stirring frequently, for 25-35 minutes until darkened, thickened, and oil separates around the edges.
6
Season and StoreRemove from heat. Stir in salt, vinegar, pepper, and sugar if using. Taste and adjust. Transfer to clean glass jars. Pour a thin layer of oil over the top. Seal and refrigerate for up to 2 weeks.