Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 to 8 servings
Ingredients: 1 medium eggplant, peeled; 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

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 6 to 8 servings

Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 6 to 8 servings

Ingredients

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1 medium eggplant, peeled

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.