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
- Cut eggplant, bell pepper, and onion into 1-inch cubes.
- Spread on baking sheet and toss with garlic, olive oil, salt, and pepper.
- Roast 45 mins at 400F, until lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place in food processor, add tomato paste, and pulse to blend.
- Add salt and pepper.
Notes
- Barefoot Contessa
- 6 - 8 Servings