How to make
Clean and roast the peppers and eggplants. Put them in a container with a lid to stew until they cool.
Then peel them and place them in a colander to drain.
Grind them in a meat grinder or in a blender into larger pieces.
Add the sugar, salt, vinegar and cayenne pepper flakes to them.
Finely chop the garlic and add it as well. Mix everything for the ajvar well. Instead of cayenne pepper, you can add 1-2 hot peppers, finely chopped.
Put the oil in a deep pot and heat it. Transfer the grinded and seasoned vegetables and fry them for a few minutes, by stirring constantly as they may burn.
Finally, taste and if necessary, add salt and vinegar to your taste. I also added 1 tsp. smoked paprika for richer taste.
Store the ajvara from the old cookbooks in the refrigerator for up to 3-4 days.
Serve the homemade ajvar well chilled, spread on a slice of homemade bread.
Enjoy it!
