To begin, preheat your oven to 220°C. Arrange the red peppers on a baking tray in a single layer. Roast for 25–30 minutes, turning occasionally, until skins blister and blacken. Transition to peeling.

Place the hot roasted peppers in a large bowl, cover with a lid or cling film, and let them steam for 15 minutes. This loosens the skin. Peel off the charred skins and remove seeds. Proceed to preparing the aubergines.

Pierce the aubergines with a fork and roast alongside the peppers until the skin is charred and the flesh soft, about 30 minutes. Scoop out the flesh and discard the skins. Transition to blending.

In a food processor or with a meat grinder (traditional method), blend roasted peppers, aubergine flesh, and garlic until smooth but still slightly textured. Next, move to cooking the spread.

Transfer the blended mixture into a wide heavy pot. Cook over medium to low heat, stirring frequently to prevent sticking, for about 60–90 minutes until reduced and thickened. Prepare to add oil and seasoning.

Slowly drizzle in sunflower oil while stirring continuously. The mixture should absorb the oil and turn glossy. This step builds flavour and preserves the spread. Transition to final seasoning.

Stir in vinegar, salt, and black pepper. Adjust to taste. Simmer for another 10 minutes to allow the flavours to meld. Prepare for serving or storing.

Cool the Ajvar slightly, then transfer into sterilised jars if storing. Serve at room temperature with fresh bread, grilled meats, or cheeses. Presentation tip: a drizzle of extra oil on top preserves freshness and adds sheen.