Ajvar (Serbian Roasted Red Pepper Sauce)

1 kg orange bell peppers (about 5 medium peppers)
1 medium eggplant (about 340 g)
5 tsp freshly minced garlic (about 5 medium cloves)
¼ cup rice bran oil
1 tbsp white vinegar
1 tsp SIDS SALT & PEPPER

Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant then discard skin.
Place roasted red peppers, eggplant pulp, and garlic in a food processor. Pulse until roughly chopped. Add in oil, vinegar, and SIDS SALT & PEPPER and pulse until incorporated and peppers are finely chopped.
Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with SIDS SALT & PEPPER to taste. Cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.