Place both peppers and eggplants on a grill for 15 minutes on each side until charred and soft.
Place the peppers and eggplants in a separate bowl covered with plastic wrap to cool.
emove the charred skin from the eggplant and peppers, then place them together with the garlic in a food processor. Pulse until finely chopped /smooth.
Heat the oil in a large pan and add the mixture.
Add in the vinegar and season with salt and pepper.
Cook over low heat for at least 2 hours, stirring occasionally.
Keep stored in a covered bowl or jar in the fridge. Will last up to a week.