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.


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