Quarter and core the peppers and peel them with a peeler. Grill the peeled quarters in a preheated oven at 200 ° C for about 10-15 minutes. Preferably in a baking dish, as the peppers lose their juice, which can be used later. The peppers can also be grilled unpeeled and the skin removed later, but this is very time-consuming.
Peel the aubergines with the peeler, cut them in half and grill them in the oven for 10-15 minutes at 200 ° C.
Cut the onions, press the garlic and fry them together with the sugar in a large saucepan until golden brown. Cut the grilled aubergines and peppers into small pieces and fry them briefly in the saucepan.
Add the bay leaves, the tomato puree and the paprika pulp and simmer on a low heat for approx. 4 - 5 hours. Every 20 minutes should be stirred, the mass should not burn. In between you can add the juice from the grilled peppers.
I recommend seasoning the paste only after it has been cooked, as the taste will always change as it cooks. Paprika pulp is usually quite salty, so be careful when seasoning. Add salt, pepper and the paprika powder (sweet and hot) to taste.
If you like the spreads creamy, you should mix everything briefly with a hand blender (not too much, otherwise it will be too liquid), but the vegetables won`t stay in pieces anyway due to the long boiling time. Take out the bay leaves.
The paste is not only suitable as a spread, but also as a dip and as an addition to sauces and soup.
Usually the rest of the paste is canned as it is not really worth making a small portion. The paste is then poured into glasses, screwed on firmly and boiled in the pot for 10 minutes. Then place on the lid for a few hours. The paste can then be kept for a good 3 months.
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