Ajvar

Ingredients

• 3 or 4 red sweet peppers, such as bell or Corno di Toro (about 4 ounces/115 grams each)
• 1 green bell or poblano pepper (about 4 ounces/115 grams)
• 2 eggplants (about 12 ounces/350 grams each; see Note)
• 2 garlic cloves, peeled
• 1/2 teaspoon flaky sea salt
• 1/4 cup (60 milliliters) extra-virgin olive oil, plus more for topping
• 1 tablespoon unfiltered cider vinegar
• Heaping 1⁄4 teaspoon freshly ground black pepper
• Pinch of mild red pepper flakes, preferably Aleppo or Marash (optional)
• Pinch of cayenne pepper (optional)

Steps

1. Light a charcoal or gas grill fire at medium-low. Put the red and green peppers and eggplant on the grill and cook slowly for about 30 minutes, turning occasionally, until well charred on every side and soft enough to collapse. Move each finished vegetable to a large bowl, cover with a plate or plastic wrap, and leave to steam and cool.
2. Peel the peppers and eggplant with your fingers or a paring knife. Take out any large seed pockets from the eggplant, then remove the peppers' stems and seeds. Put the vegetables in a large bowl. Pull them into chunks with your hands and crush and massage between your fingers into a coarse paste. Put aside.
3. Crush the garlic and salt to a paste with a mortar and pestle, the back of a heavy knife on a cutting board, or a mini food processor. Mix the paste thoroughly into the eggplant mixture with the olive oil, vinegar, black pepper and, if using, red pepper flakes and cayenne. Taste and add more vinegar, salt, black pepper, red pepper and cayenne as needed.
4. Put in a jar and cover the surface with a 1⁄4-inch (6-mm) layer of olive oil. Close tightly and refrigerate for at least overnight before serving. Season lightly again just before serving.