Roasted Vegetable Spread with Garlic and Vinegar

Method

1. Roast the peppers and eggplants over an open flame or in the oven until charred.
2. Peel the peppers and eggplants, then chop them finely.
3. In a pan, sauté the onion and garlic in olive oil until softened.
4. Add the chopped peppers and eggplants to the pan.
5. Stir in the vinegar, salt, and pepper.
6. Cook for 10-15 minutes until the mixture thickens.