Smoky Tomato and Eggplant Spread Recipe | Valerie Bertinelli | Food Network

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