Roasted Red Pepper and Eggplant Ajvar with Garlic and Olive Oil

Method

1. Preheat oven to 400°F (200°C). Place peppers and eggplants on a baking sheet.
2. Roast for 25-30 minutes until skin is blistered and charred.
3. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
4. Peel the peppers and eggplants, then mash with a fork or food processor.
5. Add garlic, olive oil, salt, pepper, and red pepper flakes. Mix well.
6. Adjust seasoning to taste and serve at room temperature.