Prep Time: 1 HR
Cook Time: 2 HRS 30 MINS
Grill or roast peppers until charred. Transfer to a large bowl and cover with plastic wrap. Let them stand for at least 30 minutes, to cool off and steam.Peel peppers. Remove stems and seeds.
Boil carrots and onion until softened (for about 20 minutes). Roast eggplant at 400 F for 45 minutes, then peel. Blend onion, eggplant and carrots in a food processor. Bring a large pot of water to a boil.
Make a small cross cut on the bottom of each tomato. Add tomatoes and boil for 1 minute. Take them out and rinse with cold water. Peel tomatoes and roughly chop. Optional - roast tomatoes in the oven at 400 F for 1 hour, then peel.
In a large pot, combine tomatoes, carrots, onion and eggplant, salt, sugar, oil and peppers. Cook over medium low heat for 1 hour, until thick. (to test doneness, when using a wooden spoon, scrape the bottom of the pot and the lutenitsa shouldn't be moving to the inside). Remove from heat and let it cool.
To sterilize: Fill a canning pot with water. Add jars. Boil for 5 minutes, then let them cool. Keep in a cool and dry place for up to 6 months.