Ajvar

Preheat the oven to 500°F/260°C and line a rimmed baking sheet with foil. Using a sharp knife or skewer, prick the eggplant an inch deep about a dozen times on all sides and lay it on the baking sheet. Spread the peppers, drizzle on a little oil, and roast for about 20 to 25 minutes, until the skins of the peppers are blackened and wrinkly and the eggplant is squishy. Flip them over halfway to ensure even roasting.

Place the roasted vegetables in a medium-sized pot and cover with a lid. Let the vegetables steam in their own juices for 15 minutes, then remove. When they’re cool enough to touch, slide the skins off the peppers and remove the stems and seeds. (If you’re using a spicy pepper variety, you’ll probably want to wear gloves for this!) Put the peeled peppers into your food processor and pulse a few times until a thick, chunky puree forms. Scrape the pepper puree back into the steaming pot.

Cut the stem off the eggplant and halve it lengthwise. Using a large spoon, scoop the flesh out of the skins into the bowl of the food processor and pulse like you did for the peppers. Add the chunky puree to the pot with the peppers, then add the remaining ingredients.

Simmer the ajvar over medium-low heat for about 15 minutes, or until the raw garlic flavor is mellowed. Taste and adjust the salt and vinegar as needed — it should have a bright flavor, but not be too salty or vinegary. If you’d like a slightly smoother consistency, you can run an immersion blender through the ajvar.

Serve the ajvar at room temperature. Store any leftovers in airtight containers in the refrigerator for up to three weeks or in the freezer for up to six months. In Balkan households, ajvar is served with ćevapi (elongated meatballs; you can make a meatless version with meat substitutes), sour cream and/or Bulgarian feta, fluffy lepinja bread, and a little pile of raw chopped onions. Pro-tip: It's great as pasta and pizza sauce, too.