Roasted Eggplant (Aubergine) Spread

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Cut the eggplant, bell pepper, and onion into 1-inch cubes.

3. 3

   Toss them in a large bowl with the garlic, olive oil, salt, and pepper.

4. 4

   Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

5. 5

   Cool slightly.

6. 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. 7

   It should still have a lot of texture left, and not completely pureed.

8. 8

   Taste for salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.