Classic Ajvar

Method

1. Roast peppers, eggplant, and tomatoes over an open flame or in the oven until charred. Peel and mash.
2. In a pan, sauté onion and garlic in olive oil until soft.
3. Add the mashed vegetables, salt, and vinegar. Cook on low heat for 30 minutes.
4. Let cool and store in a sterilized jar.