How to make
Cut the eggplants into slices and leave their bitter juice to drain for 40 minutes.
Roast the eggplants and peppers. Remove the stems, skins and seeds and grind them in a meat grinder (you can pound them in a wooden mortar).
Add the crushed garlic, oil, black pepper, salt and vinegar (by taste) and mix everything well. Boil the mixture over low heat, until it thickens.
Transfer the Ajvar into dry jars, by being careful not allow air to get into any of the jars. Seal each jar with oil and close them with a lid.
Leave them in the dark and cool place.
