Roasted Eggplant Crostini

By á-174942

Ingredients

• 1 medium eggplant peeled, and cut into 1" pieces
• 1 medium sweet red pepper cut 1" pieces
• 1 medium red onion cut 1" pieces
• 3 medium garlic cloves chopped
• 1 1/2 teaspoon olive oil
• 1 teaspoon table salt
• 1/2 teaspoon freshly-ground black pepper
• 1 tablespoon canned tomato paste
• 1 pound Italian bread cut into
• thirty-two 1/2-oz slices, each slice
• equals 4 1/2" by 3 1/4" by 3/4"

Details

Servings 32

Preparation

Step 1

Preheat oven to 400 degrees.

Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes.

Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).

Toast bread slices. Spread 1 tablespoon eggplant mixture on each bread slice and serve.

This recipe yields 32 servings.

Points® Value: 1