Lutenitsa (Bulgarian Roasted Vegetable Relish)

6 steps. Take it one step at a time.

1. 01

   Preheat your oven

   Preheat your oven to 400°F (204°C). Place the whole red peppers and eggplants on a baking sheet and roast until the skins are charred and the vegetables are soft, about 30-40 minutes.

   40 min
2. 02

   Transfer the hot roasted vegetables

   Transfer the hot roasted vegetables to a large bowl and cover with plastic wrap for 15 minutes. This makes them easier to peel. Once cooled enough to handle, peel off the charred skins, remove seeds from the peppers, and discard the eggplant stems.

   15 min
3. 03

   Grate or puree the fresh tomatoes

   Grate or puree the fresh tomatoes. Place them in a large, heavy-bottomed pot and simmer over medium heat until the liquid has reduced by half and you have a thick tomato paste.

   30 min
4. 04

   Finely chop or grind the peeled peppers and eggplants

   Finely chop or grind the peeled peppers and eggplants using a food processor or a meat grinder for a traditional texture. Add them to the pot with the reduced tomatoes.

5. 05

   Add the sunflower oil, salt, sugar, minced garlic, and ground cumin

   Add the sunflower oil, salt, sugar, minced garlic, and ground cumin to the pot. Stir well to combine.

6. 06

   Simmer the mixture

   Simmer the mixture over low heat, stirring frequently to prevent burning, for another 20-30 minutes. The lutenitsa is ready when you can draw a spoon through it and it leaves a clear trail on the bottom of the pot, and the oil starts to separate slightly.

   30 min