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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was served at a party I attended - it was such a delicious appetizer, they were gracious enough to share the recipe with me. Serve with homemade pita wedges. Enjoy! Ingredients:
1 medium eggplant, peeled |
2 red bell peppers, seeded |
1 red onion, peeled |
2 to 3 cloves garlic, minced |
3 tbsp good quality olive oil |
1 1/2 tsp kosher salt |
1/2 tsp freshly ground pepper |
1 tbsp tomato paste |
Directions:
1. Preheat oven to 400.
2. Cut veggies into 1 inch cubes and toss in large bowl with garlic, olive oil, salt and pepper.
3. Spread on baking sheet and roast 45 minutes until veggies are lightly browned and soft. Toss once while cooking.
4. Place slightly cooked veggies into a food processor.
5. Add tomato paste and pulse 3 to 4 times to blend.
6. Serve with pita wedges.
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