Ajvar

Ingredients

• 1 kg red bell peppers
• 1 eggplant (about 250 g)
• 1 dried pepperoni
• 2 cloves garlic
• 4 tbsp olive oil
• Salt
• Pepper
• 1 tbsp freshly chopped basil

Instructions

1. 1.

   Preheat the oven to 225 °C (fan 200 °C; gas: level 3–4) or use the grill function.

2. 2.

   Wash the bell peppers, quarter them, remove seeds and place skin‑side up on a baking sheet lined with parchment paper. Roast until the skins are blackened and blistered (about 15 minutes). Remove and cover with a damp kitchen towel to cool.

3. 3.

   Turn the oven to 180 °C (fan 160 °C; gas: level 2–3). Peel the eggplant and slice into about 2 cm thick rounds. Roast on a sheet with parchment for another 20 minutes.

4. 4.

   While roasting, peel the skins off the peppers with a small knife, dice the flesh, finely chop the pepperoni, peel and dice the garlic cloves, and cube the slightly cooled eggplant.

5. 5.

   Heat the oil and sauté the garlic until fragrant. Add the peppers, eggplant and pepperoni and simmer gently for about 30 minutes until thickened. Lightly mash, season with salt and pepper, stir in basil, and serve Ajvar on plates or fill hot jars, seal tightly and let cool.