Eggplant Spread with Bell Pepper

In Ukraine this spread is called eggplant “caviar” — no fish involved, just the coarse, glossy texture that earned the nickname — and it goes into jars in late summer when eggplant is cheapest. What sets this version apart from the usual braised one is that the halves are roasted first, 25 minutes at 200 C (400 F), which drives off water and leaves a faint smokiness a skillet cannot produce.

From there the flavor is built in layers: sauteed onion for sweetness, bell pepper for freshness, peeled and grated tomatoes for a juicy base, and garlic with fresh herbs stirred in raw at the very end so the aroma stays sharp. The pinch of sugar is not there to sweeten but to offset the acidity of the tomatoes.

• Let the roasted halves sit covered for five minutes; the trapped steam loosens the skin so it peels away in sheets.
• If your eggplant tastes bitter, salt the cut faces before roasting and blot the beads of juice.
• Out of season, thick tomato puree replaces the grated fresh tomatoes — just cook it down for less time.

If jars are going into the pantry, the 15-minute sterilizing step is not optional. Once opened, refrigerate and use within a week; serve cold on bread.

Part of Ukrainian cuisine — 464 more recipes in the section.

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