Pre-wash all vegetables.

Arrange the red peppers lengthwise on a baking sheet.

Preheat the oven to 390°F / 200°C  and roast peppers while turning them around each time large brown blisters form on each red pepper.  Roast the peppers for about 1 hour.

Take the red peppers out of the oven and set aside. While still warm, cover with a plastic wrap to make it easier to remove the skin. Let the red peppers rest for 24 hours.

Using a small sharp knife, make a small cross cut on the top of each tomato and arrange them in a baking tray. This will make it easier to peel tomatoes later.

Make a thin cut on each side of the eggplant and place on top of the tomatoes. Put the baking tray in the oven and bake at 390°F / 200°C for about 1 hour. Allow to cool.

Peel peppers and remove stems. Use your fingers to peel tomatoes and eggplant.

In a medium to large pot, cook the carrots and the whole onions for about 20 minutes. Drain the water.

Place all the red peppers in a blender and mix until smooth. Transfer into a large pot.

Combine the carrots, onion and eggplant together and mix well in a blender. Transfer the mixture into the large pot with the red pepper mix.

Blend all the tomatoes together and add tomatoes into the large pot.

Over medium low heat, stir the mixture using a wooden spoon. Add oil and seasonings and cook uncovered for about 2 hours. Stir frequently to avoid sticking or burning.

To test doneness for when the lutenitsa is ready, use a wooden spoon and scrape the bottom of the pan and move the lutenitsa from side to side. If it is a little thicker and does not flow back, then it is ready.

Spoon the mixture into clean and sterilized mason jars and place the lid on tight.

Store the lutenitsa in the fridge for 2 weeks and if the jars are well sterilized lutenitsa can keep for several months.