Place the grilled vegetables in a large dish, cover with a clean kitchen towel and set them aside to 'brew'.

While they're still warm, peel the vegetables, deseed them and remove the stems. Place them in a large strainer and leave overnight, allowing all of the juices to drip out.

The following day, run the vegetables through a meat grinder. Do not blend in a food processor or any other appliance because they will turn too mushy. A meat grinder is the only option.

Pick a very large heavy-bottomed saucepan and place the ground vegetables in it. Set the heat on low and the timer for 3 hours. Once the mixture gets warm, begin adding oil every 20 minutes so that the ajvar becomes creamy. Stir constantly. Ajvar can easily stick to the bottom.

After 1 hour, add salt, pepper and chilli flakes. Stir more. Near the end, add minced garlic, chopped parsley and vinegar. Spoon out some ajvar on a plate, let it cool down and do a taste test. Adjust the seasonings to taste.

Sterilise the jars you'll be using in the oven. When they are dry, ladle or spoon in the ajvar. Clean the brims of the jars with a paper towel.

Heat the oil in a small pot and pour a little into each jar so that a thin layer sits on top of the ajvar. Screw the lids on. Cover all the jars with a towel and allow them to cool down gradually.