Ajvar according to Tetovar recipe

Ingredients for 1 servings:

• 3 kg bell pepper(s) (pointed peppers), red
• 1 m.-large eggplant(s), peeled and diced
• ½ kg tomatoes, peeled, diced
• 2 m.-large carrot(s), finely grated
• n. B. Garlic clove(s), finely chopped
• lots of oil (sunflower oil)
• Salt
• pepper
• e.g. chili pepper(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

A family recipe from Macedonia

Bake the peppers on a baking sheet in the oven at maximum temperature (preferably top and bottom heat) until they develop black blisters (you may want to turn them once). Then transfer them to a bowl and cover the bowl. The condensation that forms during cooling will make the peppers easier to peel. Braise the remaining vegetables in plenty of oil in a large pot until tender. The texture of the individual components should no longer be visible. Peel and deseed the cooled peppers, and allow some of the liquid to drain off. Then grind the peppers through a meat grinder and add them to the pot with the remaining vegetables. Braise this mixture over moderate heat until it reduces slightly (this can take up to two hours, depending on the quantity), adding a little more oil if necessary. Transfer this mixture to prepared, sterile jars. Cover with a lid and place in a pot of cold water. Bring the water to a boil and simmer gently for a few minutes. Turn off the heat and let the jars cool slowly. This creates a vacuum, which makes the ajvar last longer. Without these measures, I would say the ajvar will keep in the refrigerator for one to two weeks. The specified amount is enough for about three large preserving jars, each with a capacity of about 800 ml.