Roasted Red Pepper and Eggplant Spread with Garlic and Vinegar

Method

1. Preheat oven to 200°C (390°F).
2. Roast peppers and eggplants until soft and charred.
3. Peel and chop the vegetables.
4. In a food processor, combine vegetables, onions, garlic, olive oil, vinegar, salt, and pepper.
5. Process until smooth.
6. Transfer to a jar and let cool before serving.