1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon tomato paste
Preheat oven to 400 degrees.
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 brown and soft, tossing once during cooking. Let
cool slightly.
Place the vegetables in a food processor (you can use a blender if
you don't have a processor. (Food processor should be fitted with
steel blade). Add the tomato paste and pulse 3-4 times to blend.
Taste for salt and pepper.
ENJOY!
This recipe is from The Barefoot Contessa Cookbook
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