Directions

1. 1. Preheat oven to 350°. Roast the bell peppers and eggplant on a baking sheet in the oven for 1 hour, or until soft. Transfer the vegetables to a plate to cool, and save any juices that accumulate. Remove the stems, skins, and seeds from the bell peppers, and mince the flesh. Remove the stem and skin from the eggplant, and mince the flesh.
2. 2. Place the bell peppers and eggplant in a medium skillet, add the chilies, garlic, oil, vinegar, coarse salt, and cayenne pepper, adding any reserved juices, and cook the mixture over very low heat, stirring, for 30 minutes, or until very thick, like a chutney. Let the ajvar cool and store covered tightly in the refrigerator.