Macedonian Ajvar Variation

Method

1. Roast peppers and eggplants on a baking sheet until blistered and soft.
2. Peel and puree the vegetables, then transfer to a pot.
3. Stir in olive oil, vinegar, paprika, and minced garlic. Cook over low heat for 15 minutes.
4. Cool and store in a jar. Let sit for 24 hours before serving.