Roasted Eggplant Spread

An easy appetizer recipe, meat-free, and perfect for new years!

1 medium eggplant

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 Tbsps good olive oil

1 1/2 tsps kosher salt

1/2 tsp ground black pepper

1 tbsp tomato paste

Preheat oven to 400 degrees F

Cut the eggplant, peppers, and onions 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 veggies are lightly browned and soft, toss once during cooking.

Place veggies in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Add salt and pepper to taste.

And voila! Enjoy!

Compliments of the Food Network