Roasted Red Pepper & Eggplant Spread

This spiced up roasted red pepper & eggplant spread is a delicious unexpected vegetarian addition for a party table, appetizer or veggie dip. Try it with pita chips or little toasts.

  • Author: Katia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: About 3 cups 1x
  • Category: Condiment
  • Cuisine: Mediterranean


  • 2 eggplants (about 1 lb each)
  • 3 large garlic cloves, minced
  • 3/4 cup onion, finely chopped
  • 3 Tbsp concentrated tomato paste (if not using concentrated can sub for 1/3 cup regular tomato paste)
  • 2 Tbsp red wine vinegar
  • 2 Tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8-1/4 tsp cayenne pepper (adjust to your liking)
  • 1 cup jarred roasted red peppers, chopped
  • 1 Tbsp drained capers, finely chopped
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh Italian flat leaf parsley


  1. Preheat oven to 450 degrees. With a fork, pierce eggplant about 6 times around the eggplant.
  2. Place the eggplant on a foil lined baking sheet and bake 45 minutes, turning every 5-10 minutes. You want the eggplant well roasted and darkened all around.
  3. After roasting let cool slightly and then peel all the skin and remove the stem, then drain eggplant for about 10 minutes and chop.
  4. While the eggplant is roasting, combine the tomato paste, red wine vinegar, balsamic vinegar, paprika, salt and ground peppers in a small bowl. Stir until smooth.
  5. Heat a skillet over medium heat and add onion and garlic. Cook about 8 minutes or onion fairly tender.
  6. Stir in chopped eggplant, tomato paste mixture, roasted bell peppers and capers. Cook another 10 minutes.
  7. Remove from heat and stir in parsley. Adjust the salt and pepper if need be.
  8. Transfer to a bowl, cover and chill until ready to serve.


Keep chilled in the refrigerator and enjoy within a few days.


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