Ajvar According to my Aunt's 🌶️ Recipe has Been Made in My Family for Decades

Ajvar according to my aunt's recipe is a generational challenge that no one has yet resisted. We all make as much as we can, because winter cannot be celebrated without ajvar. Even my child, who does not like peppers, perceives ajvar as the most delicious spread.
The recipe is of high quality, tested.
The most important part of the recipe is precisely adding the mixture to the hot oil, which I explained in the video.
I ground it in a chopper because it's very practical and fast and it can be done in smaller quantities. You can grind on a meat grinder as it was done and is still done today.
In any case, the recipe is adapted for those of us who don't have space for large amounts of winter food, so by the time we store a little bit of everything, the fridge is already full.
I cooked it for a total of 1.5 hours, and if you use larger amounts of food, you need a much larger pan and the cooking takes longer.
Ingredients:
- 5 kg of bell peppers that are thicker and meatier
- 1.5 kg of eggplant
- 2 tablespoons of vinegar 9%
- 1.5 tablespoons of sugar
- 2 tablespoons of salt
- 200 ml of oil
You heat the clean jars for 10 minutes at 100 degrees, pour the hot ajvar into the hot jars. You twist and return everything to the hot oven. Keep it like that for 10 minutes at 100 degrees, turn off the oven and let it stand until it cools down.
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