I began making this roasted eggplant spread for William when we first started dating. It’s simple, satisfying—just as good atop a slab of bread (as it’s used here) as it is a side dish or salad.
I made this a day in advance for the ultimate weeknight supper in minutes. Here it’s topped with a good sprinkle of Parmesan, but I’d also enjoy it with a melted piece of provolone or mozzarella.
Simple Roasted Eggplant Spread
2 medium eggplants, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
6 cloves garlic, left unpeeled
1/3 cup extra virgin olive oil
2 teaspoons white wine vinegar
1 1/2 tablespoons capers, drained finely chopped
2 tablespoons sliced fresh basil
1 tablespoon finely chopped oregano
Salt and pepper to taste
Instructions
Preheat oven to 375°.
In a large bowl, toss eggplants, bell pepper, onion, and garlic with olive oil and salt and pepper (you can add more after it cooks). Spread eggplant mixture onto a large baking sheet, and bake for 30 to 40 minutes, until eggplant is tender.
Spoon eggplant mixture back into bowl, and squeeze garlic cloves from their skins. Lightly mash the vegetables. You want the mixture the be spreadable, but retain some sense of chunk.
Stir in vinegar, capers, basil, oregano, and additional salt and pepper, if needed.
Use the spread for sandwiches or as a dip, side or salad.
Serves 6 as a sandwich filling