Ajvar

First, cut the peppers in half and remove the seeds. Cut the aubergines into coarse pieces. Then place the pepper halves and eggplant pieces on a baking tray and roast in the oven at 200 °C for about 20-30 minutes until soft and black.

Then remove the vegetables from the oven and cover them with a damp cloth to make them easier to peel. In the meantime, briefly roast the onion, garlic and pepperoni in a pan. After the peppers and eggplants have cooled, peel off the skin. Then put the pulp together with the onion mixture in a saucepan and puree with a hand blender (or in a blender).

Add the remaining oil and vinegar and steam or reduce for about 20-30 minutes to make it more aromatic and achieve the desired consistency. Finally, season with salt and pepper to taste. Pour the ajvar into a glass and store in the refrigerator.