• Wash peppers and tomatoes.
• 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.
• Wash 5 8-oz ball jars and rheir lids.
• Fill jars with lutenitsa. Close tight.

  Keep in the fridge for up to 10 days or sterilize (can) to preserve for longer.

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.