Roasted Red Pepper and Eggplant Spread with Garlic and Paprika

Method

1. Preheat oven to 200°C (375°F). Place peppers and eggplants on a baking sheet, drizzle with olive oil, and roast for 30-35 minutes until charred.
2. In a separate pan, sauté onions until softened, then add garlic and cook for 2-3 minutes.
3. Once peppers and eggplants are roasted, remove skins and blend with sautéed onions and garlic.
4. Stir in vinegar, salt, and smoked paprika (if using). Transfer to a jar and let cool before serving.