Roasted Eggplant Spread
2 medium
eggplants, peeled
3 red bell peppers, seeded
1 large or 2 medium red onions, peeled
2 garlic cloves, minced
4 tbsp. good-quality olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tbsp. tomato paste
Preheat oven to 400°F. Cut eggplants, bell peppers and onions into 1-inch cubes.
Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread them
on a baking sheet. Roast for 45 minutes, until the vegetables are lightly
browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with Steel Blade; add tomato
paste and pulse 3 or 4 times to blend. Taste for salt and pepper.
Makes 10 to 12 servings
Alternative is to grill the vegetables
on the grill until tender. The time will be much shorter and you want a slow
fire.
