Roasted Eggplant Spread

• servings: Serves 6-8

Ingredients

1 medium eggplant, peeled

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 TABLESPOONS good olive oil

1½2 TEASPOONS kosher salt

½2 TEASPOON freshly ground black pepper

1 TABLESPOON tomato paste

Directions

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, 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.

Taste for salt and pepper.