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.
Tools You May Need
This recipe has been updated and may differ from what was originally published or broadcast.
2002, Barefoot Contessa Family Style, All Rights Reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.