It is very commonly used in Balkan countries especially in Bulgaria. My recipe is for Bulgarian Lutenitsa which I’ve grown up with and still loving it!
900-1000 gr(~2 lb) roasted red pepper /red pepper paste
6 lb tomato, crushed
1 ½ lb roasted eggplant
1 cup canola oil
1 ½ cup sugar
4 Tbsp salt to taste
4 Tbsp dried summer (balkan) savory
Take tomatoes in a big pot and bring to a boil over high heat. Then, turn the heat low and cook for about 15 minutes stirring occasionally.