Food Network: Roasted Eggplant Spread

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Roasted Eggplant Spread
Copyright 2002, Barefoot Contessa Family Style, All rights reserved

Ingredients
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Instructions
Preheat the oven to 400 degrees F.

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.

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.