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Roasted Eggplant Spread

    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:
  1. Preheat oven to 400 degrees (depending on how your oven heats, you may want to lower the heat and roast for a shorter time)
  2. Cut eggplant, bell pepper, and onion into 1-inch cubes. 
  3. Toss them in a large bowl with the garlic, olive oil, and pepper. 
  4. 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. 
  5. Place in a food processor, add tomato paste and pulse 3 or 4 times to blend. Taste for pepper.
(from the Barefoot Contessa)

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