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Ajvar Sauce

Ajvar Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



  • De-stem then the red bell peppers, then cut them in half lengthwise. Remove the seeds and membrane from each half. Cut the eggplant in half lengthwise.
  • Place the vegetables, skin-side up, on a foil-lined baking sheet. Then place the baking sheet in the oven. Broil the vegetables until the bell peppers blister (they should blacken slightly -gives the sauce an earthier flavor) and the eggplant has softened.
  • Remove the baking sheet from the oven. While hot, place the peppers in a glass mixing bowl and cover the bowl with plastic wrap to steam the peppers. Steam them until the peppers cool. This will help the peeling process later.
  • Spoon out the flesh of the eggplant (remove large seeds along the way) and place the flesh in a food processor. Add the Kalamata olives and garlic to the food processor as well. Process the vegetables until smooth.
  • Uncover the bell peppers, then peel off the skin (as much as possible). Place the bell peppers in the processor with the sauce. Pulse chop the peppers to a form a chunky sauce.
  • Pour the sauce into a bowl, then add the white wine vinegar, smoked paprika, and cayenne pepper. Stir to combine. Then add salt to taste.
  • Serve immediately, or for best flavor allow the ajvar sauce to chill covered in the refrigerator for 2 to 3 hours to allow the flavors to meld.