Croatian Ajvar (Pepper And Eggplant Sauce) - cooking recipe

Ingredients

2 medium eggplants
3 large red peppers
1 garlic clove, minced
1/2 cup extra virgin olive oil
salt and pepper

Preparation

Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. Turn to ensure entire vegetable is roasted.
Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
In a large bowl, mash vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, stirring constantly.
Store covered and refrigerated for up to 1 week.