Ajvar (version II)

1 pound sweet green, red, and/or yellow peppers
1 Hungarian yellow hot banana pepper (or any other large hot pepper)
1 medium eggplant
1 clove garlic, crushed with 1/4 tsp salt
1/4 cup olive oil
2 tablespoons red wine vinegar or to taste

Preheat oven to 425 F. Place peppers and eggplant in a baking pan and roast until soft. Dip in cold water and remove skins with wet hands, also seeds and ribs from the peppers. Mince the flesh finely in a stainless steel cooking pan, add the garlic, oil, and vinegar, and cook until the mixture is thick, like a fine chutney. Cool to room temperature, and serve in a glass bowl, drizzled with a little more olive oil. May be stored in the refrigerator.

Serve with dark bread, such as party pumpernickel or party rye, and cream cheese.



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