1-First: preheat your oven to 220°C (430°F) and wash the red bell peppers and eggplants. Place them on a roasting tray and roast for 30-40 minutes, turning occasionally until the skins char. After cooling, carefully remove the skins and seeds, then chop the flesh into smaller pieces.

2-In a large pot: heat the olive oil over medium heat and sauté the minced garlic until fragrant. Add the chopped roasted vegetables and stir, then cook on low heat for 10-15 minutes to blend the flavors. For the traditional approach, simmer the mixture slowly with 200-300 milliliters of sunflower oil and 10-15 grams of salt for several hours to thicken and concentrate the taste.

3-The slow simmering process: allows Ajvar to develop its final consistency, making it sweet, moderately spicy, or very hot based on added chili peppers. Once ready, pour the hot mixture into sterilized glass jars and seal them immediately for long-lasting storage, a practice commonly done in mid-autumn when peppers are abundant. This step ensures preservation and maintains the condiment’s texture, enhanced by the oil added during cooking.