Roasted Red Pepper and Eggplant Spread with Vinegar

Method

1. Preheat oven to 400°F (200°C). Place bell peppers and eggplants on a baking sheet. Roast for 30-35 minutes, until the skins are charred and blistered.
2. Place the roasted vegetables in a bowl and cover with plastic wrap. Let steam for 10 minutes. Peel and chop the vegetables.
3. In a large skillet, heat olive oil. Add onion and garlic, sauté until softened, about 5 minutes.
4. Add the chopped roasted vegetables to the skillet. Cook for 10-15 minutes, stirring occasionally.
5. Season with salt, pepper, and red wine vinegar. Blend until smooth using a food processor or blender. Let cool before serving.