Verin ajvar with mustard

Preparation steps

• I always cook peppers and eggplant and grind them in the evening, put them in the fridge and cook the next day. Wash the peppers, cut each pepper in half and remove the seeds. Peel an eggplant and cut it into 2 cm thick rings. Pour water into a large bowl and when the water boils, add vinegar, salt, sugar and peppercorns. First, cook the paprika, so that it is half cooked in smaller quantities - divide it into four rounds. Take out the half-cooked paprika with a sieve spoon and place it on a cloth to drain. Repeat the same procedure with the eggplant.
• Grind the drained peppers and eggplant in a multipractice or on a meat grinder, but on smaller grates.
• Pour the ground mass into a deeper bowl, and immediately add 200 ml of oil and divide the remaining amount during cooking with ground pepper and salt. Cook the ajvar, stirring gently, so that it does not catch on the bottom of the pan. Attention! during cooking ajvar will spray, prepare gloves as protection against burns. The cooking time of ajvar is usually 2 hours, ie to the desired density of the ajvar itself, add mustard 10 minutes before the end of cooking. After adding the mustard, add the cherry balm and green grape juice - a matter of taste whether added or not. Five minutes before the end of cooking, check the salinity and hotness of the ajvar, and add the preservative. So even now the ajvar is ready to fill the bottles.
• Heat the bottles a little in the oven and fill them with hot ajvar.
• Arrange the filled bottles in a tray, then place them in a preheated oven at 70 C for about 20 minutes. Turn off the oven and leave the flakes with ajvar to cool until the next day.
• Protect each bottle of ajvar with double cellophane and the original lid.