Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 large sweet red peppers, cut into 1-inch pieces; 1 medium eggplant, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; 1 tablespoon tomato paste; Toasted baguette slices or assorted crackers

9 ingredients

3 steps

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Directions

1

Preheat oven to 400°. Mix first four ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once.
2

Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky).
3

Transfer to a bowl; cool completely. Serve with toasted baguette.