Preheat the Oven: Set your oven to 450°F (230°C).

Prepare the Peppers and Eggplants: Wash and dry the eggplants and sweet peppers. Poke several holes in the eggplants and peppers with a fork. Place the whole peppers and eggplants on a baking sheet lined with parchment paper or foil.

Roast the Vegetables: Roast vegetables in the oven for 20-30 minutes, turning every 10 minutes to ensure even charring. The skin of the eggplants and peppers should be blistered and blackened in spots when done.

Cool and Steam: Remove from the oven and transfer the vegetables to a bowl. Cover with a lid or plastic wrap and let them steam for at least 1 hour.

Peel and Seed: Once cool enough to handle, peel the skin off the peppers (it should come off easily) and remove the seeds. Scoop out the flesh of the eggplants with a large spoon, leaving the skin behind.

Blend the Ingredients: Add the peeled peppers, eggplants, spicy pepper, and garlic to a blender. Blend until smooth.

Transfer to Pot: Pour the blended mixture into a large, heavy-bottomed, wide pot (deep enough to prevent splattering).

Add Oil, Salt, and Sugar: Stir in the sunflower oil, salt, and sugar, mixing well.

Simmer the Mixture: Bring the red pepper sauce mixture to a boil over medium-high heat. Once it starts boiling, reduce to medium-low and cook for about 1 hour, stirring every 15-20 minutes to prevent sticking.

Check for Doneness: The red pepper sauce mixture should reduce and thicken, with most of the liquid evaporated. To check for doneness, drag a spoon across the bottom of the pot and see if the sauce leaves a visible trail. If it does, the ajvar is ready. If the sauce runs back quickly, cook for a few more minutes and test again.

Add Vinegar: Once done, stir in the white wine vinegar, mix well, and turn off the heat.

Jar the Ajvar: Ladle the hot ajvar sauce into clean, sterilized canning jars.

Process the Jars: Process the jars in a boiling water or steam canner according to the times listed in the canning table below.

Cool and Store: Allow the jars to cool completely before storing in your pantry.