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Roasted Eggplant spread or dip (easy & yummy)

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1 medium eggplant, peeled

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 tablespoon tomato paste

 

Preheat oven to 400 degrees.

 

Cut the eggplant, bell pepper, and onion into 1 inch cubes.

Toss them in a large bowl with the garlic, olive oil, salt and

pepper. Spread them on a baking sheet. Roast for 45 minutes, until

the vegetables are brown and soft, tossing once during cooking. Let

cool slightly.

 

Place the vegetables in a food processor (you can use a blender if

you don't have a processor. (Food processor should be fitted with

steel blade). Add the tomato paste and pulse 3-4 times to blend.

Taste for salt and pepper.

 

ENJOY!

This recipe is from The Barefoot Contessa Cookbook

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