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
Directions
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.














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By juju52
on February 05, 2012
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Yummy, making for a healthy Superbowl Party option with tortilla strips. I left the skin on to provide extra fiber and the added nutrients. My 2 and 4 year old granddaughters love it!
By alison_wlb_572859
Houston, TX
on February 03, 2012
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Have loved it as a dip, but especially love it thinned with a little pasta water, tossed with penne. Add basil and kalamata olives. Yum!
By margente86
on January 07, 2012
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It is amazing. Couldn't get enough!!! went great with one of Giada's soup recipes with baguette!!!
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