Not sure what to do with your harvest? This is a traditional recipe from the Balkans that is usually made in large quantities to keep over the winter. The small batch below is for sampling, to test whether you would like to try it on a larger scale. It is served cold as a dip or as a sandwich spread.

Ingredients:
- 1 lb of tomatoes
- 2 large eggplants
- 4 bell peppers, the more colorful the better
- 1 medium onion
- 2 tablespoons of olive oil
- 1 hot pepper
- bay leaves, peppercorns, hot pepper flakes, salt and pepper

Bake the eggplants and bell peppers in the oven until charred on all sides and completely softened. Peel them under cold running water and chop them. Grilling the vegetables on an open flame makes them more flavorful but adds a lot more work for you.

Blanch the tomatoes (dip them in hot water and then icy water), peel them and chop them.

Mince the onion and sauté it with olive oil until translucent and soft. Add all the cooked vegetables, the chopped hot pepper, salt and pepper to taste, bay leaves and peppercorns and simmer the mix until reduced to a paste.

Remove the bay leaves, place the composition in clean dry mason jars and boil the jars uncovered for about an hour, until a thin crust forms on top.

Mix two tablespoons of olive oil with hot pepper flakes, bay leaves, whole peppercorns, heat it up a little on the stove, strain it and pour it hot on top of the paste.

Place the lids on the jars and continue boiling them for another hour, then let them cool down slowly over night. Check the lids to make sure they are properly sealed and store in a cool dry place for the winter. It can also be consumed immediately.

Author's Bio: 

Main Areas: Garden Writing; Sustainable Gardening; Homegrown Harvest
Published Books: “Terra Two”; “Generations”
Career Focus: Author; Consummate Gardener;
Affiliation: All Year Garden; The Weekly Gardener; Francis Rosenfeld's Blog

I started learning about gardening from my grandfather, at the age of four. Despite his forty years' experience as a natural sciences teacher, it wasn't structured instruction, I just followed him around, constantly asking questions, and he built up on the concepts with each answer.

I started blogging in 2010, to share the joy of growing all things green and the beauty of the garden through the seasons. Two garden blogs were born: allyeargarden.com and theweeklygardener.com, a periodical that followed it one year later. I wanted to assemble an informal compendium of the things I learned from my grandfather, wonderful books, educational websites, and my own experience, in the hope that other people might use it in their own gardening practice.