Roasted Eggplant Spread Recipe

Ingredients

1 medium eggplant, peeled

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 Tablespoons olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 Tablespoon tomato paste

Preparation

Preheat the oven to 400 degrees.

Cut the eggplant, bell peppers and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft. tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend, it should remain chunky. Taste and add salt & pepper as needed.