Classic Serbian Ajvar

Method

1. Preheat oven to 400°F (200°C). Roast peppers and eggplant until charred and soft.
2. Peel and chop the vegetables, then sauté with onion and garlic in olive oil until tender.
3. Add salt, red pepper flakes, and a splash of vinegar. Cook for 10 minutes.
4. Let cool, then blend into a smooth paste. Store in an airtight container.