Roasted Eggplant and Bell Pepper Spread

The quantities of the ingredients listed below are for guidance only. You can change the proportions according to your taste. If you favor the bell peppers, increase their amount. Or throw in another eggplant, if an aubergine is your thing. Serve this alongside other Mediterranean specialties: Greek olives, feta cheese, pita bread.

Serves 6 to 8


  • 1 medium eggplant, skin peeled in stripes, some skin left on
  • 2 large red pepper, seeded
  • 2 red onions, peeled
  • 4 garlic cloves, roughly chopped
  • About ¼ cup extra virgin olive oil
  • Generous amount of salt and freshly ground black pepper
  • 1 tbsp tomato paste


Preheat the oven to 400 F.
Roughly chop the vegetables into 1-inch cubes. Put them in a large roasting pan. Drizzle the olive oil over, season generously with the salt and pepper. Toss the vegetables with your hands to coat them with the oil, salt and pepper. Arrange the vegetables in a single layer. Roast for about 45 minutes, until browned and soft, turning them over once after first 25-30 minutes. Cool slightly on a rack.
Transfer the vegetables and tomato paste in a food processor, pulse several times to chop.
Add additional salt and pepper if needed.
Cool, then cover and chill.