Ingredients

5 kg pointed pepper (red)
2 kg eggplant
1 l oil
2 tbsp salt
4 cloves of garlic (pressed)
Ingredients for the stock
2.5 l water
2 tbsp sugar
800ml vinegar

preparation

1. First wash the peppers and aubergines, dry them, halve them, remove the seeds and cut them into bite-sized pieces or strips.
Then peel the eggplants and cut them into long pieces.

2. Now cook the pepper and eggplant pieces in a saucepan made of water, vinegar and sugar until soft.
Then strain the soft vegetables and puree them roughly with a hand blender.

3. Now peel the garlic and press it through a garlic press.
Then simmer with the pureed vegetables, oil and salt in a large pot over medium heat for approx. 2.5 – 3 hours, stirring regularly so that the ajvar does not burn.

4. Finally, season the ajvar with salt. If you want it a little spicier, you can season it with hot paprika powder.
So, fill the still hot ajvar into sterile preserving jars, screw them tightly and let them cool.

Original balkanische Ajvar

Bon appetit