Croatian Ajvar (Pepper and Eggplant Sauce)

Ingredients

• 2 medium eggplants
• 3 large red peppers
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil
• salt and pepper

Directions

1. 1

   Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.

2. 2

   Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.

3. 3

   In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.

4. 4

   Store covered and refrigerated for up to 1 week.