safe to handle.
Avoid leaving the hot vegetables in ordinary plastic bags unless those bags are specifically designed for hot food.
4. Peel and drain
Remove the skins, stems, and seeds from the peppers. Peel the eggplants and discard their stems.
Place the cleaned vegetables in a large colander and let them drain for at least 30–60 minutes. Removing excess liquid shortens the cooking time and helps the ajvar become thick rather than watery.
Do not rinse the roasted vegetables after peeling, as this can wash away some of their
