Guest guest Posted January 9, 2009 Report Share Posted January 9, 2009 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 Quote Link to comment Share on other sites More sharing options...
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