"Ajvar" is the name of an eggplant-and-pepper relish made in the Balkans. The kind I've seen at the grocery store, and the kind that most recipes on the Internet seem to be for, is a mild-mannered one made with red peppers and tomatoes. It is a very fine accompaniment for cheesy toasts, as my friend and I discovered one happy spring break.
I have Paula Wolfert's Mediterranean Cooking out from the library, and at first I found it intimidating. Her directions are very thorough, and sometimes the ingredient lists make me feel hopelessly aware of how far I am from the Mediterranean. But I keep trying things from it, sometimes with substitutions (especially for specific greens), and more and more I am discovering that I don't have to make as many substitutions as I think, and that the instructions are definitely to be trusted. The results are seriously delicious.
There is a recipe in Mediterranean Cooking for ajvar, but it is not red. It's pale green with sweet and hot green peppers and eggplant, and it is chopped, not pureed. This recipe gives the proportions, but the original has the instructions that insure that it comes out right: you can start the eggplant in the oven but should finish it over coals or a gas flame, and when you have removed the charred skin, squeeze out all the bitter juices before you chop it up; you should add the olive oil a tablespoon at a time, stirring until it's absorbed before you add the next dollop, so that it all is absorbed evenly and fully as it should be.
We had some tonight with frittata, and it was fantastic. It would also plainly be excellent with cheese toast, as a bruschetta topping, on crackers, with white beans, or on your bratwurst. I may have to make a lot more of this.