Pindjur

Instructions

1. Grill the whole aubergines and peppers on a tray or under the oven grill, turning them, until the skin is blackened and blistered.
2. Place them in a bag or under a cloth for 15 minutes, then peel and finely chop the flesh.
3. Thinly slice the onions and cook them gently in half the oil until translucent, about 10 minutes.
4. Add the grated tomatoes and crushed garlic, then cook for 10 minutes over medium heat.
5. Stir in the aubergine and pepper flesh, mixing well.
6. Season with the salt, paprika and pepper, and simmer gently for 30 minutes, stirring often so it doesn't stick.
7. Add the vinegar and the rest of the oil little by little, stirring, until smooth but still slightly grainy.
8. Let it cool, then keep it chilled; pindjur is best eaten lukewarm or cold.