Wash the pepper and remove stems and seeds. Peppers should be boiled in a special mixture until they soften.
Mixture: water, apple cider vinegar, salt, sugar and oil.
Once you boil the peppers put them to percolate. Grind the peppers and put them in a big pot. Add again (like in the first recipe) half a dose of oil. Mix all the time. The rest of oil should be added during frying.
Add eggplant (baked in the oven, peeled and grinded). Like in the first recipe you should fry ajvar until water disappears. Again add preservative and fry ten to fifteen more minutes.
Remove from the fire and add acetic acid. Warm the jars and put warm, not too hot but again not cold ajvar into the jars and seal them well.
Mixture for boiling pepper:
Six liters of water
Four hundred grams of apple cider vinegar
Two table spoons of sugar and two of salt
Four hundred milliliters of oil (oil should be added gradually)