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.
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),
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
