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Roasted Eggplant (Aubergine) Spread

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“I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cut the eggplant, bell pepper, and onion into 1-inch cubes.
  3. Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
  4. Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  5. Cool slightly.
  6. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
  7. It should still have a lot of texture left, and not completely pureed.
  8. Taste for salt and pepper.

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