Roasted Eggplant Spread

Ingredients

  • 1 med. eggplant
  • 2 red peppers
  • 1 red onion
  • 2 garlics
  • 3 T olive oil
  • 1 1/2 t salt
  • 1/2 t pepper
  • 1 T tomato paste

Directions

  1. Cut eggplant, bell pepper, and onion into 1-inch cubes.
  2. Spread on baking sheet and toss with garlic, olive oil, salt, and pepper.
  3. Roast 45 mins at 400F, until lightly browned and soft, tossing once during cooking.
  4. Cool slightly.
  5. Place in food processor, add tomato paste, and pulse to blend.
  6. Add salt and pepper.

Notes

  • Barefoot Contessa
  • 6 - 8 Servings
© Lisa Miner 2017