Ajvar

• For the eggplant
• 1 medium eggplant, peeled and cut into 1 1/2 inch cubes
• 3 minced garlic cloves
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the spread
• 4 red bell peppers or a combination of red and yellow ( if you can find fresh paprikas certainly use them )
• 1 heaping tablespoon diced serrano or jalapeno pepper
• 2 cloves garlic, minced
• 1 cup diced onion
• 1 tablespoon dried sweet paprika powder
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• The roasted eggplant cubes
• Additional salt and olive oil for adjustment, if necessary

1. Toss all ingredients together, spread out evenly on a rimmed baking sheet and roast at 350F for 30 minutes, stirring at the half way point. Set aside in a bowl and cool.
2. Roast the peppers either on a stove top or grill using Amanda and Merrill's tutorial as a reference or halve, core and de-seed the peppers and place in a roasting pan skin side up and broil them until the skins blacken and begin to blister. Let cool and then peel the skins.
3. Saute the onion in the 2 tablespoons of olive oil along with the tablespoon of paprika until the onion softens a bit and the paprika becomes fragrant.
4. Place everything in the bowl of a food processor and process until relatively smooth. Taste and adjust the salt and oil if desired. Chill to let the flavors blend before serving.

eggplant, eggplant, garlic, olive oil, salt, black pepper, red bell peppers, serrano, garlic, onion, paprika, extra virgin olive oil, salt, salt

Taken from food52.com/recipes/13475-ajvar (may not work)