Pindzhur

Preheat your oven to 220°C (425°F) or prepare a grill on high heat. Place whole red peppers, eggplants, and tomatoes directly on the oven rack or grill grates.

Roast the vegetables, turning occasionally, until the skins are charred and blistered on all sides and the flesh is completely softened. Remove each vegetable as it finishes roasting and place in a covered bowl or sealed plastic bag to steam.

Once cool enough to handle, peel away and discard the charred skins from all the roasted vegetables. Remove the seeds and stems from the peppers and eggplants.

Roughly chop or coarsely mash the peeled vegetables by hand or with a knife, keeping a slightly chunky texture rather than a smooth puree.

Transfer the chopped vegetable mixture to a large heavy-bottomed pot or skillet and place over medium-low heat. Stir in salt to taste.

Cook the mixture uncovered, stirring frequently to prevent sticking, until the excess liquid has fully evaporated and the spread has thickened to a dense, jam-like consistency.

Taste and adjust salt as needed, then remove from heat and allow the pindzhur to cool to room temperature before serving or jarring.

Serve pindzhur as a spread with crusty bread, or transfer into sterilized jars and seal for longer preservation. Store opened jars in the refrigerator.