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Roasted Eggplant Spread

Eggplant dip Tasty, healthy and easy - my kind of recipe. I served it with pita bread for dipping. The recipe comes from the Barefoot Contessa Cook Book.


Ingredients:

1 medium eggplant, pealed
2 red bell peppers, seeded
1 red onion, peeled
2 garlic gloves inced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon tomato paste

Preparation:

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 lightly browned and soft, tossing once during cooking. Cool slightly. 

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper. 

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