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jadedmay
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Roast the red peppers and eggplant at 240C/470F for 30 minutes.
Cover for 10 minutes and peel the roasted vegetables.
Add the roasted vegetables to a blender.
Add the olive oil, garlic, white wine vinegar, salt and pepper.
Blend until smooth.
Cook the blended mixture down for about 10 minutes.
Store the ajvar in the fridge for up to 1 week.