First Step: Preheat your oven to 220°C (430°F) and wash the red peppers and eggplants thoroughly, ensuring they are clean for roasting. Using thick-fleshed, horn-shaped red peppers simplifies peeling and maximizes the traditional smoky taste. Place the peppers and eggplants on a baking tray and roast them for 30-40 minutes until the skins are charred and the flesh softens.

Second Step: Remove the vegetables from the oven and cover them with a clean kitchen towel for 10 minutes to steam, which eases peeling. Once cooled, peel off the skins from the peppers and eggplants, then remove seeds from the peppers, discarding any stems. Third Step: Place the peeled vegetables into a food processor, add garlic, olive oil, vinegar, and salt, blending until smooth but slightly textured to maintain the mash’s consistency.

Fourth Step: Transfer the mixture to a saucepan and simmer gently for 10-15 minutes, stirring occasionally to concentrate flavors, aligning with the traditional slow-cooking process. Salt is stirred in near the end of cooking, allowing flavors to meld. Fifth Step: For the final preparation, adjust seasoning to taste, adding more salt or vinegar if necessary, then let the Ajvar cool to room temperature.