flavor.
5. Grind the vegetables
Pass the peppers and eggplants through a meat grinder, or pulse them in a food processor.
For rustic ajvar, leave the mixture slightly coarse. For a smoother spread, process it more finely, but avoid blending it into a thin liquid.
6. Begin cooking
Heat half of the oil in a large, heavy-bottomed pot. Add the ground pepper and eggplant mixture.
Cook uncovered over low to medium-low heat for 2–3 hours. Stir frequently with a sturdy wooden spoon or heat-resistant spatula, scraping the bottom and sides
