Ingredients
1 medium heavy eggplant
3 large red field or mild red roasting peppers
1 fresh red chili pepper, coarsely chopped with seeds
2 cloves garlic, crushed
3 tablespoons red wine or sherry vinegar
About 1/3 cup EVOO – Extra Virgin Olive Oil
Salt
Thinly sliced peasant bread or a baguette cut on bias, toasted
Directions
Preheat oven to 425°F. Poke a few holes in the skin on one side of the eggplant using the tip of a paring knife. Roast to tender, about 30 minutes, then let cool. Peel and place flesh in a food processor.
Char peppers evenly over the flame on a gas burner or under a high broiler with the oven door slightly ajar. Place peppers in a bowl and cover until cool. Peel and seed peppers, coarsely chop and place in food processor with the eggplant.
Add chopped chili pepper, garlic, vinegar and EVOO then purĂ©e. Adjust salt to taste. Serve ajvar with charred bread.Â
