Slow-Roasted Pindjur (Balkan Red Pepper & Aubergine Relish)

⏱ 120 min · Serves 8

Sweet roasted red peppers, smoky aubergine and garlic cooked down slowly with good olive oil until dark, glossy and jammy. This Macedonian-Serbian classic is worth the stirring — spread it thick on crusty bread, spoon it over grilled meat, or jar it for the week.

Per serving: 232 kcal · 3.2g protein · 15.5g carbs · 18.0g fat

Ingredients

• 1.5 kg red romano or bell peppers
• 2 medium aubergines (about 700g)
• 3 ripe tomatoes (about 350g)
• 1 hot red chilli (optional)
• 6 garlic cloves, finely grated
• 150 ml olive oil
• 2 tbsp red wine vinegar
• 1 tbsp caster sugar
• 2 tsp fine sea salt
• 1 tsp sweet paprika
• Black pepper, to taste

Method

1. Heat the oven to 220C/200C fan. Put the whole peppers, aubergines, tomatoes and chilli on two large baking trays.
2. Roast for 40-50 minutes, turning once, until the pepper skins are blistered and black in patches and the aubergines have fully collapsed.
3. Transfer the peppers and chilli to a bowl, cover with a plate and steam for 15 minutes. Halve the aubergines and let them drain in a colander so the bitter juices run off.
4. Peel and deseed the peppers, tomatoes and chilli. Scoop the aubergine flesh from the skins.
5. Chop everything finely by hand for texture, or pulse briefly in a food processor — don't puree it to a smoothie.
6. Heat the olive oil in a wide heavy pan over medium heat. Add the garlic and cook 1 minute until fragrant, not browned.
7. Add the vegetable mixture, sugar, salt and paprika. Cook uncovered over medium-low heat for 40-50 minutes, stirring often and scraping the base, until deeply reduced, darkened and the oil pools at the edges.
8. Stir in the vinegar, cook 2 more minutes, then season with black pepper. Cool to room temperature — it thickens as it cools.
9. Pack into sterilised jars, top with a thin film of olive oil and refrigerate for up to 3 weeks. Serve with warm bread or grilled meats.