Roasted Eggplant Spread

From FoodNetwork.com

• 1 medium eggplant

• 2 sweet peppers, seeded

• 1 red onion, peeled

• 2 cloves garlic, minced

• 3 tablespoons good olive oil

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon tomato paste

Directions

1. Preheat the oven to 400 degrees.

2. 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.

3. 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.

Serves 6-8