This eggplant spread is great on crackers, or toasted bread.
1 eggplant (medium)
2 bell pepper (red, seeded)
1 onion (red, peeled)
2 clv garlic (minced)
3 T olive oil
1 1⁄2 t salt
1⁄2 t pepper (freshly ground black pepper)
1 T tomato paste
- Preheat oven to 400°F.
- In 1-inch cubes, cut the eggplant, bell pepper, and onion. Toss into a large bowl with garlic, olive oil, salt, and pepper.
- Spread them onto a baking sheet. Roasting them until the vegetables are lightly browned and soft, about 45 minutes. Toss once during cooking.
- Cool only slightly.
- Put the vegetables into a food processor fitted with a steel blade, add tomato paste, pulse 3 or 4 times to blend. Salt and pepper to taste.