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ROASTED EGGPLANT SPREAD

Ingredients

INGREDIENTS:
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. good olive oil
1½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 Tbsp. tomato paste

Directions

DIRECTIONS:
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 lightly browned and soft, tossing once during cooking. Cool Slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
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