This is a Serbian (well, generally Balkan) sauce that is fantastic with any grilled or boiled meat, or also on crusty bread. It keeps perfectly for up to 2 weeks in the fridge, or you can pastorize it and preserve it in jars for a few months.
Ingredients (makes 700gr):
5 biggish red peppers
1 biggish aubergine
5 medium garlic cloves
1 tsp freshly ground black pepper
1 tsp fine white salt
85 gr olive oil
1 slug of olive oil for roasting
2 Tbsp white wine vinegar
Method:
Wash the peppers and the aubergine
Core the peppers from the top but leave them whole
Chop off the green part of the aubergine
Put a slug of olive oil onto a big enough oven tray (lined with baking paper or tin foil, you'll thank me when washing up!)
Put the peppers and the aubergine on the tray, then place them into a preheated oven (180 degrees C, fan)
Cook them a total of 35 mins, but after 20 mins take them out and turn the vegetable upside down
Leave the vegetables on the tray to cool down just enough so you can handle them, then using a plastic bag for food (for example a freezer bag) put the peppers into it, close it tight removing as much air as possible, then leave them be until they reach room temperature
Scoop out the flesh of the aubergine and set in the bowl of a food processor
Once the peppers are cool, peel the skin off them and place the flesh in the food processor
Add the rest of the ingredients in the food processor, then bliz until nice and smooth (it will remain grainy, which is excellent)
Now put the blizzed ingredients into a non-stick pot, and cook quite gently for 30 mins uncovered, stirring often enough to ensure the sauce doesn't stick
Leave the sauce to cool to room temperature, then either serve it or store it