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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. It's excellent, assures Barbara McCalley of Allison Park, Pennsylvania. Ingredients:
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 |
3 garlic cloves, minced |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon tomato paste |
toasted bread slices or assorted crackers |
Directions:
1. In a large bowl, combine the red peppers, eggplant, onion and garlic. Drizzle with oil; sprinkle with salt and pepper. Toss to coat.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-50 minutes or until lightly browned and tender, stirring once. Cool slightly.
3. Place vegetables and tomato paste in a food processor; cover and process until chopped and blended. Transfer to a serving bowl; cool to room temperature. Serve with bread. Yield: 2 cups.
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