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.
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.