Ajvar

Prick the eggplant a few times. Air fry it with the whole red bell pepper, in 2 batches if they do not fit in one layer, turning every 10 minutes, until the skins are blistered and blackened in places and the eggplant is very soft.

Put the roasted vegetables in a bowl, cover with a plate and leave 10 minutes to steam. Peel them, remove the pepper seeds and stems, and let the flesh drain in a sieve.

Chop peeled peppers and eggplant very finely, or pulse briefly in a food processor so it stays a little coarse.

Heat olive oil in a saucepan, add chopped vegetables, garlic, salt and chili flakes. Cook over low heat, stirring often, until thick and glossy and no liquid is left.

Stir wine vinegar into the ajvar, cool and keep in a jar in the fridge for up to a week.