2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
Preheat the oven to 400 degrees F.
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.
Makes 6-8 Servings
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This is great as is for a dip or base foundation for other additional ingredients (see below):
Additional Ingredient Options:
- Process with 2/3 of a cup of Feta Cheese
- Substitute basil pesto for the tomato paste
- Use spicier peppers if you like a hotter flavor
- Add pepper flakes, rosemary, thyme
- Rather than tomato paste use sun dried tomatoes and roasted red peppers in place of red peppers
Serving Options:
- Serve on crackers
- Tortillas
- Pita
- Focaccia bread
- Over warm Texas toast
- As a spread on hamburgers or sandwiches
