Ajvar Sauce

•  2 medium eggplants
• 3 large red peppers
• 1 garlic clove , minced
• ½ cup extra virgin olive oil
• Paprika and pepper flakes optional
• salt and pepper

1. Heat oven to 475 degrees. Roast washed eggplants and peppers until their skins blister and turn black, about 30 minutes. (Or you can roast these over an open flame if you wish)  Turn to ensure entire vegetable is roasted.
2. Once roasted set vegetables in a heatproof bowl to steam. This well help to remove skin. Remove skin and seeds/stems.
3. In a food processor, pulse vegetables. Season to taste with salt and pepper. Add garlic and drizzle in oil, with processor running.
4. Store covered and refrigerated for up to 1 week.