A rich, slow-cooked relish of roasted peppers, eggplant, and tomatoes - a Bulgarian pantry staple traditionally made in big batches at the end of summer.
1.Roast the peppers and eggplant over an open flame or under a broiler, turning occasionally, until the skins are completely charred; transfer to a covered bowl to steam for 10-15 minutes, then peel and seed.
2.Blend the roasted peppers, eggplant, tomatoes, and onion until mostly smooth.
3.Simmer the mixture in a pot with sunflower oil and sugar for 45-60 minutes, stirring often, until thickened and a wooden spoon leaves a clear trail across the bottom of the pot.
4.Stir in the garlic during the last 5 minutes of cooking, season with salt, and cool before serving as a spread.