Pronounced Eye-var, this dish is made of roasted Peppers and Eggplant. Ripe red mild or medium-hot peppers are most often used, although green peppers, unripe tomatoes, and even string beans can be combined into ajvar. Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest—when many households also can or bottle their own ajvar for use throughout the year. Serve it as an appetizer to spread on thick slices of country-style white bread or flat pita bread, or use it as a side dish.