Preheat your oven to 450°F (230°C).

Roast the vegetables in the oven for 20-30 minutes, turning every 10 minutes to ensure they cook evenly. The skins should blister and blacken in spots when they’re done.

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

After they cool down enough to handle, peel the skin off the peppers (it should come off easily) and remove the seeds. Scoop the soft flesh out of the eggplants with a spoon, leaving the skin behind.

Using a meat grinder or food processor with a mincing blade, mince the roasted vegetables until they have a coarse texture.

Pour the sunflower oil into a large, heavy-bottomed pot and heat it over medium-high heat until it starts to bubble gently.

Carefully add the minced vegetables to the hot oil. Be careful, as the oil may splatter.

Bring the vegetable mixture to a boil over medium-high heat, stirring occasionally. Cook for 15 minutes, then add the salt and sugar. Stir everything together thoroughly.

Lower the heat to medium-low and continue cooking. Stir the mixture every 10-15 minutes to prevent sticking.

Cook until the Malidzano thickens and most of the liquid has evaporated, about one hour or so. To check if it’s done, drag a spoon across the bottom of the pot. If it leaves a visible trail that doesn’t close quickly, it’s ready. If not, cook for additional 10-15 minutes and test again.

Once the Malidzano reaches the right consistency, stir in the white wine vinegar and prepared mustard. Mix well, then turn off the heat.

Carefully ladle the hot Malidzano spread into clean, sterilized canning jars.

Process the jars in a boiling water canner or steam canner according to the recommended canning times (see canning chart below).

Let the jars cool completely before storing them in your pantry.