Thanks for posting that ajvar recipe! I have only had it store-bought from a jar, which was okay though didn’t enjoy it enough to try again. Definitely keeping homemade ajvar in mind for when local eggplant and peppers are around later this summer.
Olive oil and coarse salt are our go-tos on bread here, rather than butter (adore butter though). Sometimes we add a sprinkle of dried chile pepper—Aleppo is my fave— or za’atar.
