Red Pepper Relish: Serbian & Croatian Ajvar/Ljutenica

Ajvar, essentially pronounced as if "eye-var," and "ljutenica," pronounced as if, "loot-en-eetsa," are types of relish often used as condiments in Serbia, Croatia and in other parts of the Balkans. Recipes vary somewhat by region, but "ljutenica" is the spicy hot version of the relish in most areas. So you can make it mild or spicy hot, as you wish. It is used on sandwiches and burgers, as well as just spread onto slices of bread. When I was a kid, Serbia was often written as, "Servia," and Serbian was often written as, "Servian," but those variant spellings ceased decades ago; at least, to my knowledge. 

2 pounds roasted sweet red bell peppers, or store bought roasted peppers
1 small to medium roasted eggplant (aubergine), about 1/2 to 3/4 pound
1 medium ripe tomato, roughly chopped 
3 tablespoons olive oil
6 cloves garlic
1 tablespoon hot (or mild) Hungarian paprika
1 hot chili pepper 
2 tablespoon white vinegar
1 teaspoon salt
1/2  teaspoon black pepper
pinch or two of sugar

To roast the peppers and eggplant: heat the oven to 450 F. While the oven is heating up, wash and cut the peppers and eggplant in half. Remove the stems and seeds from the peppers. You can rub a little olive oil onto each, if you wish. Place the vegetables cut side down on a baking sheet lined with parchment paper or aluminum foil. Roast for about 25 to 30 minutes, until the skin on the peppers begins to blacken in spots (the eggplant skin will get a wrinkled look to it). Let the peppers cool a bit, then peel off the skin. You can scoop out the eggplant and toss the skin away, along with the pepper skins.
   
Put all ingredients into a food processor or blender and process until still a little chunky, although some make it into a smooth paste. Often used in the Balkans on burgers there called "pljeskavice." For that recipe, here is the link: http://pontificating-randy.blogspot.com/2017/07/pljeskavica-serbian-burgers.html

WORD HISTORY: 
Aubergine-There is some slight uncertainty about the history of this word, and its ultimate origin is not known, although a Dravidian language may be the source. ^ It goes back to transliterated Sanskrit "vatigagama," ^^ which meant "eggplant." This gave Persian "badingan/badengan," which was borrowed by Arabic ^^^ as transliterated "al-badinjan," and with the continued meaning "eggplant." Large parts of the Iberian Peninsula (Spain and Portugal) were conquered by the Arabic speaking Moors, from northwestern Africa, and this brought the word to the various languages/dialects of Iberia in sometimes slightly different forms. French borrowed the word as "alberge/albergen(?), "perhaps" from a form in Catalan, which then became "aubergine," and English borrowed the word in the very late 1700s, and it finally overtook the word "eggplant" in England and Britain, although "eggplant" remained as the main word, and still does, in the United States and, I believe, in Canada, although "aubergine" is likely used by French speaking Canadians. I dare say that quite a number of Americans would be at a loss if someone told them, "We just bought a nice aubergine." German, a close relative of English, used "eierpflanze" (egg/eggs plant), before borrowing "aubergine" from French in just the past century, although some southern dialects use "Melanzani," a borrowing from nearby Italian. The idea behind the naming of the produce as "eggplant" comes from the oval shaped white eggplant looking like eggs, and the name carried over to the purple color produce too.   

^ Dravidian is a language family of southern Asia, principally with languages spoken in the south of India. English belongs to the Indo European family of languages, and then the Germanic branch of Indo European.
  
^^ Sanskrit is an ancient language from the Indo-Iranian branch of Indo European; thus, it is related to English, although much further down the family tree. It is still in use to some degree, especially in India.

^^^ Arabic is from the Semitic languages, the most common of which are Arabic, Amharic, Hebrew and Tigrinya. Arabic and Hebrew are commonly known in much of Europe and North America, but Amharic is spoken in a large part of Ethiopia. Tigrinya is also spoken in parts of Ethiopia and Eritrea, another East African nation.