Roasted eggplant spread

Healthy and scrumptious, too. A great dip, side dish, appetizer, filling. And easy to make, too.

Roasted eggplant spread (from the Spice Rack)

1 medium to large eggplant, peeled

2 red bell peppers

1 cup grape tomatoes

1 red onion

3 cloves garlic, minced

3 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

1 tablespoon tomato paste

Preheat oven to 400 degrees F.

Cut eggplant, bell pepper, and onion into 1″ chunks. Toss them in a large bowl with cherry tomatoes, garlic, salt, and pepper. Spread vegetables on a baking sheet and roast for 45 minutes to 1 hour, until vegetables are soft and slightly browned, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor and add tomato paste. Pulse vegetables 3 – 4 times to bind. Taste for salt and pepper. Makes about 2 cups worth.

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