Roasted Eggplant Spread

Roasted Eggplant Spread

2 medium eggplants, peeled

3 red bell peppers, seeded

1 large or 2 medium red onions, peeled

2 garlic cloves, minced

4 tbsp. good-quality olive oil

1 1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 tbsp. tomato paste

Preheat oven to 400°F. Cut eggplants, bell peppers and onions into 1-inch cubes. Toss them in a large bowl with 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 Steel Blade; add tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper.

Makes 10 to 12 servings

Alternative is to grill the vegetables on the grill until tender. The time will be much shorter and you want a slow fire.