Ingredients: 1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons olive oil 1/2 teaspoon ground black pepper 1 tablespoon tomato paste Directions: Preheat oven to 400 degrees (depending on how your oven heats, you may want to lower the heat and roast for a shorter time) Cut eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, and pepper. Spread them onto a baking sheet. Roast for 30 to 45 minutes until the vegetables are lightly browned and soft, tossing once during the cooking. Cool slightly. Place in a food processor, add tomato paste and pulse 3 or 4 times to blend. Taste for pepper. http://rbfarmersmarket.com/ (from the Barefoot Contessa)