In the Balkans, this eggplant and pepper dip is found everywhere. There, they have a predilection for red peppers, and they are spectacular. But I had yellow, green and purple peppers, too. So, I used them all.

First I roasted the peppers and eggplant until they were nicely charred.

Then I put the peppers in a bowl covered with plastic wrap. When cool, I removed the charred skins.

I allowed the eggplant to cool in a colander over the sink. When touchable, I removed the skin and extracted the pulpy interior. If the eggplant is very full of seeds, you don’t need to keep them.

Then I put the cleaned peppers, eggplant flesh, garlic, and some spices into a food processor. And you have Ajvar, a fabulous accompaniment to any meze table. Of course, as you can see my peppers are multicolored. For a deep red ajvar, use only red peppers.