What I had for dinner:
Well, sort of.
I have to explore further this large jar of ajvar. Since tonight I am kegging my beer ("pigging" it rather, but that's another story), I decided to do a quickie with the resources of the fridge. Half a loaf of sourdough bread, split lengthwise and toasted on the cut sides, was spread with a thick layer of ajvar, and studded with chopped red onion and chopped, oil-cured black olives. Grated Spanish manchego (sheep's milk) cheese on top, and into the oven for a few minutes until the cheese bubbles.
It is like an instant pizza or foccacia. Or a variation on the ancient Mediterannean lunch of bread, olives, and cheese.
I served it with a green salad and a glass of pastis.