Wash the sweet horn peppers, cut them in halves and clean them from the seeds. Sprinkle with some olive oil. Place them on a baking sheet lined with parchment paper and roast them in the oven at 200ºC (392ºF)for 15 minutes.
Remove the peppers from the oven, place them in a deep plate and cover them with another plate so that they get steamed. After 5 minutes, uncover them and gently remove the thin skin. Chop them into small pieces.
Peel and cut the eggplant in long slices and place them in a baking pan. Add butter on top of each slice. Cut the garlic in halves and place on top of butter on each slice. Bake it for 15 minutes at 200ºC. When the eggplant is nicely roasted, remove it from the oven and chop into small pieces the same size as peppers. Keep all the butter that has melted.
In a deep saucepan, pour in the olive oil and add cut peppers, let them fry for 2-3 minutes at medium temperature. Then, add eggplant and garlic mixture all together with melted butter that was baked with the eggplant. Add salt and stir with a wooden spoon.
Cook Ajvar for 15-20 minutes on low temperature and constantly stir. In the end, add apple cider vinegar and stir energetically.
Place a 500 ml mason jar into a pot with boiling water for 3-4 minutes. Remove it, dry it with kitchen paper and immediately pour in your Keto Ajvar. Let it cool down halfway and then cover with a lid. Keep it in the refrigerator.
Serve as a dip or healthy Keto spread. 50g of Keto fatty Ajvar would be a perfect portion due to the great macronutrient ratio. You can also mix it with sour cream or mashed avocado.