Roasted Eggplant Spread

Name: Roasted Eggplant Spread
Prep time: 20 min
Cook time: 45 min
Total time: 1 min
Ingredients: 3 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 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; 1 tablespoon tomato paste; Toasted baguette slices or assorted crackers

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 2

Author : Taste of Home

Ingredients

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3 tablespoons olive oil3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper2 large sweet red peppers, cut into 1-inch pieces1 medium eggplant, cut into 1-inch pieces1 medium red onion, cut into 1-inch pieces1 tablespoon tomato pasteToasted baguette slices or assorted crackers

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Instructions

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Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

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