Method

1. FOR THE TZATZIKI SAUCE: Grate the cucumber, lightly salt it, and let it drain in a sieve for at least 10 minutes. Remove the excess water. In a bowl, mix the yogurt, grated garlic, olive oil, vinegar, salt, and pepper. Add the grated cucumber and mix well. Cover and let it rest in the refrigerator for at least one hour before serving.
2. FOR THE AJAVAR SAUCE: Preheat the oven to 200°C (390°F). Roast the bell peppers and eggplant until they are well charred and soft, about 30-40 minutes. Let them cool slightly, then remove the skin, seeds, and stems. Blend them together with the garlic. In a pan, heat the oil over medium heat, add the vegetable mixture, and cook, stirring frequently, for about 20 minutes. Add the vinegar and salt to taste, and continue cooking for another 5 minutes. Allow to cool completely before serving. For a spicier sauce, reduce the amount of sweet peppers and increase the amount of hot chili peppers to taste.
3. FOR THE CHIMICHURRI SAUCE: Finely chop the parsley, garlic, and chili. Combine with the oregano, salt, and pepper. Add the red wine vinegar and extra virgin olive oil and mix well. Let it rest in the refrigerator for at least one hour before serving, preferably for 24 hours to allow the flavors to fully develop.