Eggplant Spread

By fsilver4

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 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon tomato paste

Preparation

Step 1

Preheat oven to 400*

Cut the eggplant, bell pepper, and onion itno 1" cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread the on a baking sheet. Roast 45 minutes until the vegetables are lightly browned and soft, tossig one while cooking.

Place vegies in a food processor and the tomato paste and poulse 3 or 5 times to blend. Taste for salt and pepper. Serve with crackers.