Ajvar

Method

1. Wash the peppers and aubergines and roast them whole at 220 °C or on a grill, turning, until the skin blackens and lifts, 30 to 40 minutes.
2. Cover the roasted vegetables in a bowl for 15 minutes, then peel them and remove the stalks and seeds.
3. Mince or chop finely. Heat a third of the oil in a wide heavy pan, add the vegetables and cook over a low heat, stirring all the time.
4. Add the rest of the oil a little at a time. When the mass is thick and the oil starts to show at the edge, after an hour and a half to three hours, add the vinegar, sugar, salt and, if you like, crushed garlic.
5. Fill the hot ajvar into sterilised jars to the brim, close them and pasteurise for 20 minutes at 85 °C. Keep somewhere dark and cool.

When to make it

Best: August and September. Possible: July, August, September, and October.

October: Still possible.

How we count

1 kg (Pepper) makes about 0.35 l.

Roasting, peeling and seeding takes about half a pepper's weight, and cooking takes more water. The kitchen rule: 10 kg of peppers and 2 kg of aubergine fill 9 to 10 jars of 370 ml. Without aubergine, count on about 15% less.