Ajvar Sauce

600g red capsicum

1 large egg plant

1/4 cup olive oil

1 chilli sliced

3 cloves garlic chopped

1 tsp salt

1/2 tsp pepper

Nuts & Bolts

1. Using the top of your hot plate on your stove, place whole capsicums and egg plant over the top of the open flame and blacken all the skin on all sides of the vegetables. Once all blackened place in a plastic bag and seal the bag and set aside for 20 minutes.

2. In a large pot on low heat add olive oil and garlic and infuse the oil for 5 minutes.

3. Return to the blackened vegetables, remove from the bag. Using some paper towel rub off the blackened skin. DO NOT wash under water as this will wash away all the smokey flavour. Remove all the seeds and cut into pieces.

4. In a food blender add capsicum, eggplant, infused garlic oil, salt and pepper. Blend into a smooth sauce.

5. Place mixture back into the pot. On low heat cook sauce for 20-25 minutes. Remove from heat and let cool.

6. Place in a jar with lid. Refrigerate.

Great dipping sauce on all meats and vegetables or use as a dip.