Homemade ajvar relish goes great as a side-dish, ingredient or dip for your bread or vegetable sticks. The smokey flavours come from blackening the vegetables prior to mixing them.
Pre-heat the oven to 230 °C / 450 °F / Gas Mark 8.
Roast the peppers and aubergine until the flesh is soft and the skin is wrinkly and blackened (around 20-30 minutes).
Let the aubergine and peppers cool off in a plastic bag or closed pot until cold enough to handle with your hands.
Peel the peppers and aubergine (optional).
Either cut or mix all of the ingredients except the olive oil into desired “chunkiness”.
Add olive oil a little bit at a time until you reach desired texture.
Taste with salt & pepper.
TIP! You can adjust the spiciness by removing the seeds and the white flesh from the chilli before adding it.