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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Although recipe is from the Barefoot Contessa , I make similar version adding seasoing and herbs the way I like Ingredients:
1 medium eggplant, peeled |
2 red bell peppers, seeded |
1 red onion, peeled |
2 garlic cloves, minced |
3 tablespoons extra virgin olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon freshly ground pepper |
1 tablespoon tomato paste |
preheat oven to 400 degrees. |
Directions:
1. Cut the eggplant, bell pepper, and onion into 1 inch cubes.
2. Toss them in a large bowl with the garlic, olive oil, salt and
3. pepper.
4. Spread them on a baking sheet.
5. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking.
6. Let cool slightly.
7. Place the vegetables in a food processor (you can use a blender if
8. you don't have a processor. (Food processor should be fitted with
9. steel blade).
10. Add the tomato paste and pulse 3-4 times to blend.
11. Taste for salt and pepper.
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