Ingredients:
1 medium eggplants
1/2 medium red bell peppers, seeded
1/2 medium green bell peppers, seeded
1 red onions
2 garlic cloves, chopped
3 -4 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2-3/4 teaspoon fresh ground black pepper
1 tablespoon tomato paste (optional)
Directions:
Preheat oven to 400 F.
Cut eggplant, peppers and onion into 1″ cubes.
Toss in large bowl with garlic, olive oil, salt and pepper.
Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend.
Taste for salt & pepper.
Serve on toasted pita wedges, toasted crostini or crackers.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.