A Balkan autumn classic, ajvar is made by slowly cooking roasted red bell peppers and eggplant into a thick spread. Serve it on bread or as a side. It can also be stored in jars for winter.
Finely chop the peeled roasted peppers and eggplant, or pulse them briefly in a blender.
Cook the garlic in some of the olive oil over medium heat for 1 minute, then add the chopped vegetables.
Cook over low heat, stirring constantly, for 30–35 minutes, until all the water has evaporated and the mixture becomes a thick spread.
Add the vinegar, remaining olive oil, and salt. Stir to combine.
Let cool and serve with bread.
Store in a sealed jar in the refrigerator for 2 weeks. Filling a sterilized jar while the spread is hot may extend its shelf life.
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