Roasted Eggplant Spread

2 large sweet red peppers, 1 medium eggplant cut into 1 inch pieces, 3 garlic cloves, 1 medium red onion cut into 1 inch pieces, 3 tablespoons olive oil, 1/2 teaspoon pepper, 1 tablespoon tomato paste.

In a baking pan, toss all but the tomato paste and bake uncovered at 400 degrees for 40-45 minutes or until lightly browned and tender, stirring once.  Place vegetables and tomato paste in a food processor and process until blended.  Serve with crackers or toasted artisan bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s