Roasted Eggplant Spread (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 medium eggplant |
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 |
Directions:
1. Preheat the oven to 400 degrees F.
2. 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.
3. Cool slightly.
4. 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.
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