Ayvar

Wash the bell peppers and place them in a baking tray, cover with foil (you want to make 4 layers), bake in the oven at 200 degrees. Roast on both sides (turning over) until black, as on the photo. Sprinkle salt on top and let cool.

Peel eggplants with a vegetable peeler, cut them in half and place on a baking tray, bake at the same temperature, do not flip, bake until soft, I check with a fork.

Peel the pepper from the skin and seeds. Inside the pepper there is water accumulated, so I cut the tip above a separate bowl and let it drain, over the same remove the skin, then on a board with a knife, cut in half, remove the seeds and tail. Do not use the water from the pepper.

Chop the onion and garlic in a blender and fry in a pan with some oil until they acquire a sweet and homogeneous taste.

Pass peppers and eggplants through a medium mincer, put everything in a pan and mix the ingredients.

Cook on low heat from beginning to end for an hour and a half, ALWAYS WHISKING, because it sticks, and stirring also helps ingredients to be better absorbed. The mass is big, so the heating is slow, so the cooking time is long. The mass must be thick and heavy. In the process you add sugar, salt, oil.

And at the very end, five minutes before end of cooking add the juice of the lemon. It is better to put it in jars, wrap it in a blanket for a day and your food will be perfect.