In winter, when luscious red peppers are hard to find and expensive when they are available, the bounty of summer seems unimaginable. In South Carolina, red peppers are abundant near the end of the summer. Years ago, faced with a large basket of peppers, I decided to roast them and whip up a spread with a little eggplant, which is also easy to find this time of year, and with the usual suspects, garlic, salt, vinegar, olive oil and basil. My half Serbian husband tasted it and said, "Mmmmm...ajvar!" The word was new to me.