Zacuscă (vegetable caviar)

Instructions

1. Preheat the oven to 220 °C. Prick the aubergines and peppers with a fork, then roast them on a tray for 35 to 40 minutes, turning them, until the skin blackens.
2. Seal the hot aubergines and peppers in a bag or covered bowl for 10 minutes, then peel them and chop finely with a knife.
3. Finely slice the onions and fry them in the oil over medium heat for 8 minutes, until translucent.
4. Add the peeled, chopped tomatoes and let them reduce for 10 minutes, stirring.
5. Stir in the chopped aubergines and peppers, the paprika, pepper and bay leaf. Mix well.
6. Cover and simmer over very low heat for 1 hour 15, stirring now and then, until thick and the oil rises to the surface.
7. Add the crushed garlic and salt at the end of cooking, remove the bay leaf, then let it cool slightly before serving on toasted bread.