Name: Smoky Tomato and Eggplant Spread
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 5 cups
Ingredients: 1 large eggplant (1 1/2 to 2 pounds); 8 tablespoons extra-virgin olive oil; 1 1/2 teaspoons smoked paprika; Kosher salt and freshly ground black pepper; 2 shallots, peeled and chopped; 2 roasted red peppers, chopped; 4 cloves garlic, peeled and grated; 1/4 teaspoon cayenne pepper; One 28-ounce can diced tomatoes; Grilled sourdough bread, for serving

Directions

Preheat the oven to 425 degrees F.
Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

Smoky Tomato and Eggplant Spread

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