Yield: 6-8 servings


  • 1 medium eggplant, cut into ½” cubes
  • 2 red bell peppers, diced into ½” pieces
  • 1 red onion, peeled, ¼” dice
  • 2 cloves garlic, chopped
  • Approximately 3 T. olive oil
  • 1 t. chopped fresh thyme (or 1/3 t. dried)
  • 2 t. chopped fresh rosemary
  • 1½ t. kosher salt
  • Freshly ground black pepper
  • 1 T. tomato paste mixed with 2 T. extra virgin olive oil and 1 T. balsamic vinegar
  • Parmesan cheese for garnish


  1. Preheat oven to 400 degrees.
  2. Place eggplant, bell peppers, onion and garlic in a large bowl.
  3. Combine the olive oil, thyme, rosemary and salt and pour over vegetables. Toss to coat the vegetables well and season with freshly ground pepper.
  4. Spread vegetables on a parchment lined baking sheet in an even layer. Roast for about 25-30 minutes, until the vegetables are lightly browned and soft, stirring once during baking. Remove vegetables from oven and transfer to a large bowl. While vegetables are still warm, pour in tomato paste mixture and stir to combine. Adjust seasoning with salt, pepper and more vinegar, as desired.
  5. Serve compote as a vegetable accompaniment, on croutons as an appetizer or use it as a stuffing for chicken, pork or other vegetables for a vegetarian option. Can be served warm, room temperature or cold. Grate Parmesan cheese over the top or stir in before serving.

© Copyright Chef Shellie Kark KitchenCUE 2011

Recipe By: Chef Shellie Kark