My peppers and eggplant.

Bake on medium heat in the oven. Turning occasionally.

Roasted vegetables put in pan, cover and wait until cool.

Be patient and everything is clean. Peppers from the skin and seeds, eggplant from the skin.

Next, we put all "cleansed" in cheesecloth and hung for 4 hours.

Remove the "miracle pouch" and them all on a small grinder. Mix thoroughly. Add the butter and boil. Cook on a medium heat, stirring CONSTANTLY. It is better to divide into 2-3 pieces. Each piece cook for about an hour. The texture becomes more dense, the liquid is evaporated. The color is "brick". And the aroma..... Five minutes before the end of cooking add salt, sugar and vinegar.

In hot sterilized banks are laying Ivar. Lids not closing, and put off in a hot oven until cool. Appear above the crust as if sealing. Now safely close the cover and remove. I keep "just in case" in the fridge.