Eggplant Spread – Barefoot Contessa

30 Nov

I cant wait to try this one! I will post a full review once I make it.

1 medium eggplant
2 red bell peppers seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1.5 teaspoons kosher salt
half a teaspoon of ground black pepper
1 tablespoon of tomato paste

Directions:

Preheat oven to 400 degrees. Cut the eggplant, bell pepper and onion into one-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing once during cooking. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse 3 or 4 times to blend.

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