Ajvar (say it Eye-var) Roasted Red Pepper Eggplant Spread

5 large red or orange bell peppers
1 medium eggplant
4-5 seasoning peppers
4-5 scotch bonnet (hot) peppers (optional)
6-8 cloves garlic - unpeeled
3 tbsp oil (preferably olive)
3 tbsp red wine vinegar or 2 tbsp white vinegar + 1 tbsp balsamic vinegar
1 teaspoon salt

Preheat oven to 425F. Pierce the eggplant with a fork all over. Put the eggplant, all the peppers (bell, seasoning and hot), and unpeeled garlic in the oven and roast for about 20-30 mins or until the eggplant is soft and brown on all sides and the peppers are slightly blackened and the skin is baggy. Let all the veggies cool for about 10 mins. Peel the skin off the peppers, remove the seeds and stem (leave the seeds for a hotter spread) and dice the flesh. Peel the eggplant and dice the flesh. Squeeze the garlic out of the skins. It should squirt out in a paste type consistency. Combine all the veggies and remaining ingredients in a pan and cook for about 10 mins. Transfer 3/4 of the mixture to a blender and blend until smooth. Add the puree back to the reserved veggies and mix thoroughly. Put in a metal topped jar and chill. Use as a spread for bread or a dip for crackers or veggies.