Summary

Ingredients

• 4 large bell peppers, red and orange
• 1 eggplant (s)
• 3 clove (s) garlic
• 1 chilli pepper (s)
• 100 ml oil
• 80 ml wine vinegar
• 1 pinch (s) salt and pepper

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Instructions

1. Halve the peppers, place on a baking sheet and grill in the oven at 200 ° C top heat until the skin blisters and turns black.
2. In the meantime, cut the remaining ingredients into small pieces.
3. Peel the skin off the peppers and cut the pods into small pieces as well. Put the ingredients in a saucepan and cook for about ten minutes. Then puree and cook in a casserole dish at 200 ° C in the oven for about an hour. Finally puree again and pour into glasses.
4. Tip: Ajvar is easy to prepare and store in the refrigerator. The sharpness can be varied. I could imagine giving Ajvar away as well.