Ajvar with peppers and eggplants

Wash and dry the peppers and eggplants. Bake or fry them in the oven or on a skillet until the skin is charred.

Put hot vegetables in a plastic bag, tie it, and leave for 20 minutes – this will make peeling easier. Clean the peppers and eggplants from their skins and seeds and place them on a rack to let excess moisture escape. Leave them like this overnight.

The next day, pass the vegetables through a meat grinder and place them in a very large pot. Put the pot on low heat for 2.5-3 hours and simmer quietly, stirring constantly.