Roast sweet peppers, hot peppers and eggplants on barbecue. Put each roasted vegetable in their own separate covered pot. Let it cool off for couple of hours.
Peel of skin and clean seeds from the sweet and hot peppers. Put each in a separate strainer and leave it overnight to drain thoroughly.
Peel off skin from eggplants, put them in a strainer and let drain overnight.
Using a meat grinder grind together peppers, eggplants and garlic.
Put it all in a large roasting pan and mix until combined.
Cooking
Preheat oven to 175°C (350°F).
Put the uncovered roasting pan in the oven and let it heat up for about 30-45 min.
Stir in half of vegetable oil.
Cook and stir occasionally for the next 2 hours.
Add salt and the rest of vegetable oil, stir in.
Cook for the next 2-3 hours. The Ajvar is done when a wooden spoon scraping the bottom of the roasting pan leaves a clean trail.