Roasted Eggplant Pepper Spread

Nothing brings people around the table like a vibrant roasted eggplant and pepper spread. In my home, jars of this savory goodness are a late summer ritual, combining smoky vegetables into a colorful dish perfect for snacking or gifting. The generous yield means there is always plenty to share.

I first made a double batch for a harvest party. We finished three jars in one evening and everyone asked for the recipe. Now it is a staple in my pantry.

Ingredients

• Eggplant: Choose firm eggplants with shiny skin for better flavor. Soft or wrinkled ones can be bitter. Grilling until soft and charred develops a signature smokiness.
• Capia peppers or red bell peppers: These bring sweetness and bright color. Pick peppers with tight skin and no soft spots. They blend beautifully with the other veggies.
• Pimento peppers: These have a subtle tang and a touch of heat. Use the freshest ones you can find for maximum flavor.
• Onions: Finely chopped for a silky texture. Yellow onions work best for balance.
• Vegetable oil: Use a neutral tasting oil so the vegetables remain the highlight.
• Tomato sauce: Smooth tomato sauce adds depth and a bit of tang. Homemade or good store-bought both work.
• Salt and black pepper: Salt wakes up every flavor and freshly ground black pepper gives the spread warmth.
• Bay leaves: A few leaves lend aroma and complexity. Pick ones with a rich green color for the biggest flavor impact.

Step-by-Step Instructions

Prep Ingredients:

Grill eggplants. Make sure to poke several holes in the eggplant before grilling. This prevents them from bursting. Grill them slowly over open flame or under a broiler, turning often until the skins are charred and the flesh feels very soft. This should take around thirty to forty-five minutes. Transfer to a bowl and let cool. Peel away all the blackened skin, taking care not to leave charred bits. Place the peeled flesh in a colander to drain any liquid for a few minutes.

Grill the Peppers:

Roast the capia and pimento peppers over a grill or under a broiler until the skins are well blackened and itching to slip off. Let them cool completely. To remove skins, you can either rub them under running water or place them in a bowl with a sprinkle of salt and cover. Let them steam for about twenty minutes before peeling. Remove all seeds and excess liquid. Place peeled peppers in a colander to drain too.

Chop the Vegetables:

Work in small batches to avoid crowding your food processor. Add grilled eggplant and pulse a few times until you have small even pieces but not a paste. Repeat with the peppers. The goal is a spreadable but still chunky texture.

Make The Spread, Cook Onions:

In a very large heavy-bottomed pot, pour in the vegetable oil and heat over medium. Cook the chopped onions gently, stirring often, for about ten minutes. They should look soft and translucent with just a touch of golden color. Avoid browning for the smoothest spread.

Add Ingredients and Cook:

Carefully add in the chopped eggplant and peppers. Stir well with a wooden spoon to combine everything evenly. Pour in the tomato sauce and add the salt, black pepper, and bay leaves. Turn the heat to low and simmer uncovered for about three hours. Stir frequently, about every ten minutes, to prevent sticking and help the flavors meld. You will notice the mixture thicken and turn glossy as it cooks.

Sterilize Jars, Prep The Jars:

Thoroughly wash your glass jars with soap and hot water. Place them in a large pot and cover with water. Bring to a boil and let boil gently for fifteen minutes after you see steam. Allow them to stand in the hot water until ready for use.

Place Jars in Oven:

Just before you are ready to fill them, set the jars right side up on a tray and place them in a preheated oven at three hundred fifty degrees Fahrenheit for ten minutes. This helps dry them and keep the spread safe for long-term storage.

Fill The Jars:

Carefully spoon the hot eggplant and pepper spread into the jars, leaving about one inch of space at the top. Place the lid on top, hold it steady, and screw the band on until snug.

Finish and Let The Jars Cool:

Return the filled jars to the oven for a final fifteen minutes of heat. Turn off the oven and leave the jars to cool slowly for several hours before moving them. Store in a cool, dark place for months of deliciousness.

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Eggplant is my secret star in this recipe. Its ability to soak up flavor without becoming heavy is what kept me coming back. I always think of my grandmother letting me peel the eggplants as a kid and her laughter when the smoky aroma filled the kitchen. The memory still makes me smile.

Storage Tips

This spread keeps beautifully. Store unopened jars in a cool dark cupboard for up to one year. After opening, refrigerate and use within one week. For easy snacking, I keep a jar in the fridge and freeze a couple for winter emergencies. Freezing in smaller containers means I can take out just what I need for a quick lunch or snack.

Ingredient Substitutions

You can use all red bell peppers if capia or pimento are hard to find. For a slightly spicy twist, add a mild chili or use hot pimento peppers. If you do not have fresh tomato sauce, use crushed tomatoes with a spoonful of sugar to balance any acidity. Adjust the seasonings to taste. As long as you use high quality vegetables, the spread will shine.

Serving Suggestions

Enjoy this spread piled onto crusty bread or as a dip for fresh vegetables. It also makes a wonderful sandwich base or a topping for grilled fish. Cold alongside feta cheese and pickles, it becomes a lush meze platter. This is my go-to starter when friends drop by because it feels special but easy.

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This recipe is more than a spread; it's a celebration of summer's bounty preserved in every bite.

Frequently Asked Questions

→ What is the best way to grill eggplant and peppers?

Grill directly over high heat until skins are charred and flesh is soft, rotating as needed. Let them cool before peeling.

→ How can I easily remove pepper skins?

After grilling, rest hot peppers in a covered bowl with salt for 20 minutes. The skins will slip off easily.

→ Can I use red bell peppers instead of capia or pimento?

Yes, red bell peppers work well and provide similar sweetness and texture in the finished spread.

→ How long should I cook the mixture?

Simmer the blended vegetables with onions and tomato sauce for about 3 hours, stirring regularly to prevent sticking.

→ What’s the best way to serve this spread?

Serve chilled or at room temperature, spread on rustic bread, crackers, or as part of an appetizer platter.

→ How do I store the finished spread?

Preserve in sterilized jars, store in a cool place, and refrigerate after opening for best freshness.