Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”

Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.
You don’t have to make the toasts with this, I’ve often just made the chicken.
If you don’t want to cut up a whole chicken, use theighs w/ bone removed or pounded boneless breasts.

I think the bag of frozen cheese ravioli I bought was a bit larger than 18-oz, it worked just fine. You can also use 2 boxes of spinach if you like spinach. And feel free to add more cheese…I don’t skimp on cheese!

You can increase amounts of veggies in saute, can also add other veggies you like. I’ve added 1 cup chopped okra for a more authentic Jambalaya, it was great.

I’ve got the attention span of a two-year-old, and I still got the recipe right first time out. How tough could it be?