Preheat the over to 450 degrees. Cut the peppers and eggplant in half, and remove the seeds and place face down on a baking tray. Spread 1-2 tbsp of olive oil over the vegetables and place baking trays on the oven’s top racks. Cook the vegetables for about 30-35 minutes until they are blackened. Remove from the oven and let sit for about 5-10 minutes until the peppers and eggplant are cool enough to handle. In the meantime, roughly chop garlic and chives and set aside.
Once the peppers are cool enough to handle, place them in a bowl and begin to peel off the skins by hand. *By placing them in a bowl, it will catch some of the juices: reserve this juice to incorporate into the recipe later.
Add the eggplant, garlic, lemon juice, and 1 tbsp olive oil to the food processor and pulse 5-7 times until the eggplant is chopped. Add in the red peppers, chives, vinegar, reserved pepper juice, sugar, salt, and pepper flakes (use more if you want spicy ajvar) and process until desired consistency is achieved, about 1-2 minutes.
Serve with some fresh warm bread and enjoy!
In Croatia, there are a few varieties of Ajvar. My favorite is spicy ajvar. If you would like to make this, add in 2 tsp of red pepper flakes, or add a roughly chopped jalapeno (seedless) the food processor when you add in red peppers.