Roasted Eggplant Spread

By bakers_delight85

Ingredients

• 2 large sweet red peppers, cut into 1-inch pieces
• 1 medium eggplant, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 3 garlic cloves, minced
• 3 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. tomato paste
• Toasted bread slices or assorted crackers

Preparation

Step 1

In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with the oil; sprinkle with the salt and pepper. Toss to coat.
Transfer to a 15x10x1-inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 400 for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
Place the vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread or crackers.
Per serving (1/4 cup calculated without bread or crackers): 83 calories, 5g fat, 0 cholesterol, 153mg sodium, 9g carbohydrate, 3g fiber, 1g protein