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Roasted Eggplant Spread

September 3, 2014

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

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