Easy Oven-Baked Lutenitsa, Ready in 3 Hours

Wash, peel and dice the aubergines. Sprinkle with 1–2 tbsp salt and drain in a tilted tray for 1–2 hours, then rinse and drain.

Peel and dice the tomatoes and put in a large roasting tin.

Clean the carrots, slice into rounds and add to the tin.

Deseed and coarsely chop the peppers. Add with the aubergines, peeled garlic and peppercorns.

Mix the sugar, oil, vinegar and salt. Pour over the vegetables and stir.

Preheat the oven to 200°C, using a fan setting if desired. Roast on the middle shelf for 2 hours.

Stir every 30–40 minutes. Do not let the mixture become too dry; remove it earlier if ready.

Purée the roasted vegetables to make the lutenitsa.

Wash the jars with hot water. Put the lids in a bowl of boiling water and remove after 10 minutes.

Fill the jars to the brim and close them.

Place in a pot of warm water. Bring to the boil and process for 15–20 minutes.

Remove, turn upside down and leave to cool. Store in a cool place.

If the oven is small, divide the vegetables between 2 roasting tins.