Roasted Eggplant & Sun-Dried Tomato Spread


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.




Buon Appetito!
Deborah Mele 

Roasted Eggplant & Sun-Dried Tomato Spread

Roasted Eggplant & Sun-Dried Tomato Spread

Yield: Serves 8 - 10
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Roasting eggplant along with sun-dried tomatoes creates a very tasty, soft spread.


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


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


  1. Preheat oven to 375 degrees F.
  2. Cut off the stem ends of the eggplants, then cut into 1-inch cubes and place in an oven-proof covered casserole dish.
  3. Place the sun-dried tomatoes, garlic, paste and water, salt, pepper, and pepper flakes into a small food processor and pulse until blended.
  4. Dump the tomato mixture over the eggplant cubes and toss to coat well.
  5. Roast the eggplant covered for 30 minutes, then stir well and cook another 30 minutes. Stir again and return to oven until the eggplant is very soft, about 20 minutes. (Fresher, young eggplant will take longer)
  6. Let the eggplant mixture sit covered until it is room temperature.
  7. Taste, then adjust the seasonings as needed.
  8. Serve with slices of crusty Italian bread.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 88mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 2g

Did you make this recipe?

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  1. 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.

  2. 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.

  3. 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!

  4. 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

  5. Been waiting 20 years for this recipe! Arturo”s Restaurant in NJ makes this, and have never been able to recreate. The one from this restaurant is a sweet and sour version, so added 1-2 tablespoons of red wine vinegar, and an equal amount of sugar. Ate half, before adding sime green olive tapenade to the other half. OUTSTANDING!

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