Ajvar

Cut the ends off the eggplant and microwave on high for 3 minutes. Turn the eggplant over and microwave on high for 3 more minutes. Cool to room temperature. Then scoop out the soft flesh; discard the skin.

Roast the peppers under the broiler, turning every few minutes so the peppers are charred on all sides. Cover and cool to room temperature, then peel the peppers. Discard seeds and chop.

Combine eggplant and peppers in a food processor. Process until smooth. Add vinegar, olive oil, garlic powder, paprika and red pepper flakes. Salt and pepper to taste; adjust spices to taste.

Serve cold as a salad, on toast points or crackers, or stuffed into cherry tomatoes.