Roast peppers on a grill or over a fire.

Cook until the skin on the bell peppers blacken and blister, cook the eggplant until fork tender and if using hot peppers just till the skin bubbles.

Place everything in a plastic bag or run under cold water to remove the skin adn seeds

In a pot, add the peppers, eggplant, garlic, vinegar, salt and pepper and oil.

Simmer over very low heat for a few hours. Stir occasionally so that the moisture evaporates and you are left with a beautiful spread.

Put into a sterile glass container and refrigerate

It will last several weeks in the refrigerated

Serve with bread