Roasted Eggplant & Sun-Dried Tomato Spread

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Having lived in Italy for many years, we tend to be very picky about Italian cuisine and rarely go out to eat at local Italian restaurants in North America because we are too often disappointed. One exception is Osteria Tulia in Naples, Florida. I have enjoyed many meals at Osteria Tulia, and one of my favorite items they serve is a sweet eggplant spread, or caponata, that they serve with bread once you have been seated. After the first time I tasted this very delicious spread I knew I had to make it at home. Not knowing Tulia’s recipe, I went about experimenting on my own, and I think I have come pretty close.

This spread is creamy and soft, and is best served with warm crusty Italian bread although I am thinking it would be a great spread on a panini as well. Although I have kept my version simple as I was trying to replicate the spread I had tasted at the restaurant, it would also be great with a teaspoon or two of chopped capers stirred in, or even some chopped Kalamata olives. This spread can be stored in an airtight container in the refrigerator for up to a week.

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Buon Appetito!
Deborah Mele 2014

Roasted Eggplant & Sun-Dried Tomato Spread

Yield: Serves 8 - 10

Prep Time: 10 mins

Cook Time: 45 mins

Ingredients:

2 Medium, Firm Eggplants
1 (7 Ounce) Jar Sun-dried Tomatoes In Olive Oil
3 Garlic Cloves, Peeled
4 Tablespoons Tomato Paste Mixed With 1 Cup Water
Salt & Pepper
1/2 to 1 Teaspoon Red Pepper Flakes

Optional:
2 Teaspoons Capers, Drained
1/4 Cup Chopped Kalamata Olives

Directions:

Preheat oven to 375 degrees F.
Cut off the stem ends of the eggplants, then cut into 1-inch cubes and place in an oven-proof covered casserole dish.
Place the sun-dried tomatoes, garlic, paste and water, salt, pepper, and pepper flakes into a small food processor and pulse until blended.
Dump the tomato mixture over the eggplant cubes and toss to coat well.
Roast the eggplant covered for 20 minutes, then stir well and cook another 20 to 30 minutes or until the eggplant is very soft.
Let the eggplant mixture sit covered until it is room temperature.
Taste, then adjust the seasonings as needed.
Serve with slices of crusty Italian bread.



 


7 Responses to “Roasted Eggplant & Sun-Dried Tomato Spread”

  1. 1
    Carole — March 31, 2014 @ 6:31 am

    This sounds nice, I think I might make it roasting the Aubergine a bit on its own first as i love the smokey flavour you can get from this, then follow the recipe as is. A nice one for the warmer months to come and Al Fresco eating methinks.

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  2. 2
    Carole — April 22, 2014 @ 6:18 am

    Update, made this for my Easter lunch starter and it went down a storm. A huge dish full so we had it on little toasts for 3 days as a starter in the end but didn’t tire of it, very tasty, did not add the olives or capers, my only addition was a glug of very good olive oil, a lovely recipe, thank you.

    [Reply]

    Deborah Reply:

    Carole, glad to hear you enjoyed it!

    [Reply]

  3. 3
    Audrey — February 22, 2015 @ 12:43 pm

    how lucky am i to found your page by writing “caponata tulia” on google!
    all the recipes of caponata i found on the internet seem so different than their caponata and i am so crazy about theirs
    i m going to test your recipe very soon
    thank you!

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  4. 4
    Audrey — February 24, 2015 @ 5:36 pm

    amazingly good!! like carole i first roasted the dices aubergines in the oven (with just some salt and for 15 minutes) before following your recipe
    it s as good as at tulia
    congratulations

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  5. 5
    Sandra — March 21, 2015 @ 6:29 pm

    Wonderful, thank you for sharing such a tasty recipe. I served olives and capers on the side. Creamy and so full flavour, You can see the photos and recipe in Portuguese and Spanish on my blog http://ascoresdossabores.blogspot.com.es/2015/03/berinjela-assada-com-tomate.html.
    with reference to your recipe.
    Sandra

    [Reply]

    Deborah Reply:

    Thanks Sandra, glad you enjoyed it.

    [Reply]

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