Pepper Relish

4 medium peppers, halved

1 medium eggplant, halved

Olive oil

2 to 4 garlic cloves

2 teaspoons white vinegar

Salt and pepper to taste

Preheat the oven to 450°F. Arrange the peppers and eggplants on a baking sheet, skin-side up. Roast for thirty minutes, until the peppers and eggplants are soft and starting to blacken on the outside. Place the roasted vegetables in a bowl and cover with a lid or a paper bag so that the vegetables steam themselves.

Let cool for twenty minutes, then scoop out the flesh/rub off the skins of the vegetables, discarding the blackened skins. Transfer to a food processor and add the garlic, olive oil, vinegar, salt, and pepper. Pulse until smooth. Taste and adjust the seasonings. Transfer the blended mixture to a medium saucepan and simmer over a medium-low heat, stirring frequently, until the mixture has thickened (about 30 minutes). Taste, add salt and pepper if needed, then let cool and store in a jar in the fridge. Enjoy on bread, rice, vegetables, or straight from the jar.