Ajvar

Roast the whole red peppers and eggplants directly over an open gas flame or under a broiler, turning frequently with tongs, until the skins are completely charred and blistered on all sides, about fifteen minutes for peppers and twenty for eggplants.

Transfer the charred vegetables to a large bowl, cover tightly with plastic wrap or a lid to trap steam, and let them sweat for thirty minutes until the skins loosen and become easy to peel.

Peel away all the blackened skin from the peppers and eggplants, remove seeds and stems, then place the flesh in a colander set over a bowl and drain overnight in the refrigerator to remove excess moisture.

Chop the drained pepper and eggplant flesh finely by hand or pulse briefly in a food processor until coarsely textured, being careful not to puree too smoothly as ajvar should have a rustic, slightly chunky consistency.

Heat the oil in a large heavy-bottomed pot over medium-low heat, add the garlic and cook for one minute until fragrant, then add the chopped pepper and eggplant mixture and stir thoroughly to combine.

Cook the mixture on low heat for one and a half to two hours, stirring every five to ten minutes to prevent sticking, until the ajvar darkens in color, thickens considerably, and the oil begins to separate from the vegetables.

Stir in the vinegar, salt, and pepper during the last five minutes of cooking, then adjust seasoning to taste before either jarring the hot ajvar in sterilized jars for preserving or cooling it to serve fresh with crusty bread.