👨‍🍳 Instructions

1. 1

   Roast the red bell peppers and eggplants until the skins are blistered and charred. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for about 15 minutes to make peeling easier. Peel the eggplants and discard the skins.

   💡 Tip: Roasting brings out the sweetness of the vegetables.
2. 2

   Peel the roasted peppers and remove the seeds and stems. Roughly chop them. Peel the eggplants and chop them coarsely.

3. 3

   Scald the tomatoes in boiling water for a minute, then peel and chop them. Cook the chopped tomatoes in a large pot with a little oil until most of the liquid has evaporated.

   💡 Tip: Keeping some tomato liquid is important, but avoid making it too watery.
4. 4

   Add the chopped roasted peppers and eggplant to the pot with the tomatoes. Stir well. Add the minced garlic, salt, sugar, and apple cider vinegar. Pour in the sunflower oil.

5. 5

   Cook the mixture over low heat for about 3 hours, stirring regularly, until it thickens and the flavors meld. The consistency should be like a thick spread.

   💡 Tip: Stirring frequently prevents sticking and burning.
6. 6

   Once the pindjur has reached the desired consistency, remove from heat. Let it cool slightly, then stir in the chopped fresh parsley.

7. 7

   Transfer the pindjur to sterilized jars and store in a cool, dry place. It can also be refrigerated for immediate consumption.