Bake the peppers on a tray in the oven at maximum temperature (top and bottom heat is best) until they form black bubbles (maybe turn once). Then place in a bowl and cover it. The condensation that forms when the pods cool down makes it easier to peel the pods.
Braise the rest of the vegetables in plenty of oil in a large-dia saucepan until they are really soft. The structure of the individual components should no longer be recognizable.
Peel and core the cooled peppers and let the liquid drain off a little. Then turn the pods through a meat grinder and add to the remaining vegetables in the pot. Then braise this mass at not too high a heat and reduce it nicely (this can take two hours, depending on the amount), possibly add a little oil.
Pour this mass into prepared, sterile jars. Close with a lid and put in a saucepan with cold water. Bring the water to a boil and simmer gently for a few minutes. Turn off the heat and slowly let the glasses cool down again.
This creates a vacuum and the Ajvar can be kept for a long time. Without these measures, I would say that the Ajvar will keep in the refrigerator for a week or two.
The specified amount is sufficient for approx. Three large canning jars with a capacity of approx. 800 ml.
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