Instructions

1. Fire roast the peppers, eggplant, and garlic: Set up the grill for high heat, and put the peppers and eggplant directly over the fire. Skewer the garlic on a toothpick and set it near the hot fire, but not directly over the flames. Cook, giving the peppers and eggplant a quarter turn every five minutes or so. The garlic is done when it is browned on both sides and a little soft, about ten minutes. The peppers are done when they are completely blackened; the eggplant is done when it is blackened and deflated. The jalapeño will take about ten minutes; the bell peppers and eggplant will take about twenty minutes. Don’t worry about burning the peppers or eggplant – they should be as blackened as possible. As the vegetables finish cooking, move them into a large bowl, cover, and let them steam for about ten minutes to loosen the blackened skin.
2. Peel and stem the vegetables, make the relish: Pull the garlic cloves from the toothpick, drop them in a running food processor, and let it run until the garlic is completely minced. Turn off the processor. Peel the blackened skin from the peppers, then tear the stem end off and scrape out the seeds on the inside. Put the pepper flesh into the food processor. Cut the stem from eggplant, peel away the blackened skin, and cut the eggplant flesh into rough chunks. Put the eggplant chunks in the food processor. Sprinkle with 1/2 teaspoon of kosher salt, pour in the sunflower oil, and pulse the food processor with one second pulses until the peppers and eggplant are minced – you want the consistency of a relish and not a smooth paste – which should take about ten one second pulses, scraping down the sides of the food processor as necessary. Taste the relish and add more salt if needed (I needed an extra quarter teaspoon of kosher salt.)