Ajvar

• 22 pounds, 3/4 ounces, weight Red Peppers
• 4 pounds, 6-5/8 ounces, weight Eggplant
• 2 pounds, 3-1/3 ounces, weight Spicy Peppers
• 1 bulb Garlic, Cloves Separated And Skinned
• 3 Tablespoons Olive Oil
• 6 whole Lemons, Juiced
• Salt And Pepper, to taste

1. Roast the red peppers, eggplant and spicy peppers. Remove blackened skin and seeds from peppers and set aside.
2. Put the peppers, eggplant, garlic cloves, and olive oil in a large stock pot. Puree the ingredients using an immersion hand blender. I don't like my ajvar totally smooth, but prefer it with a chunky texture. Puree to your desired taste. Cook the ajvar, on low heat, for approximately 2 hours. The ajvar will look thick. Add lemon juice, salt and pepper to taste.
3. Finally, jar the ajvar for your fridge, shelf and gifts.
4. Note: My friends added figs to her ajvar, which created a sweeter spread. I added some cocoa, adding a smoky depth to the ajvar.

weight red peppers, peppers, garlic, olive oil, lemons, salt

Taken from tastykitchen.com/recipes/condiments/ajvar-3/ (may not work)