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Ajvar - the red pepper-sauce

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Sauce
Cuisine Italian


  • 1 kg red pointed peppers
  • 550 g eggplants if desired
  • 1 garlic bulb with about 12 garlic cloves
  • 2 tablespoons vinegar
  • 4 tablespoons olive oil
  • Salt/pepper to taste
  • Chili to taste


  • Line baking tray with baking paper, preheat oven to 220°C
  • Remove seeds, stalks, wash and halve the peppers
  • Wash, de-stem and halve the aubergines
  • Place the peppers on a baking tray with the opening facing downwards and the aubergines with the cut side facing downwards and bake in the oven for about 30 minutes. Best with air circulation and grill function. The skin can be a little black.
    Peperoni su teglia
  • Add the whole garlic bulb after about 10 minutes and bake it
  • Pour the hot peppers into a bowl and cover with a lid, let them rest for about 20 minutes, then peel and puree them (they should have cooled down enough so that you can touch them by hand),
    Peperoni in scodella
  • Allow the eggplants to cool, then remove their skin and puree them
  • Divide the garlic bulb into cloves and press out the soft garlic
  • Put the pepper and eggplant mixture in a pan with the vinegar and oil and let it simmer until it becomes a creamy mass. Season to taste with salt/pepper and possibly chili.
  • Fill into sterile preserving jars while still hot
    Ajvar in vasetto
Keyword Ajvar