Preheat the oven to 200°C (390° F).

Cut the peppers in half and clean the seeds out. Cut the eggplant in half. Place the vegetables on a baking sheet facing down, and top them all with 1 tbsp of sunflower oil.

Place the tray in the oven for about 40 minutes. Both your peppers and eggplant should have charred skin.

Place both the peppers and eggplant in a colander to drain and cool for about 5 minutes and then peel the peppers and scoop the flesh of the eggplant.

Chop them up finely with a knife or a food processor. We opted to place them in a food processor and blend them.

In a small pot, over low heat, add 1 tbsp sunflower oil and add the bell peppers, eggplant, and garlic. Cook over low heat until the liquid evaporates (about 30 minutes).

Add salt, sugar, black pepper, vinegar, and chili flakes (optional) and cook for an additional 10 minutes over low heat.

Add the olive oil and cook for an additional 1-2 minutes.

Check that you have the creamy consistency of the ajvar by running a spoon through the middle and seeing if the ajvar stays parted. If your ajvar stays parted, it’s ready to serve! Scoop it into a bowl or on a plate, and let your dinner guests enjoy it on a range of meats, breads, and roasted vegetables. We topped our ajvar with a few sprigs of parsley, both for presentation and flavor.