Middle Eastern Eggplant Dip

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4.5 cups eggplant cubed peeled (1-inch) ()
• 1  garlic clove chopped
• 1 tablespoon olive oil 
• 1 cup bell pepper red chopped
• 1 cup onion red chopped
• 0.5 teaspoon salt 
• 1 tablespoon tomato paste 

Equipment

• food processor
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat.
3. Bake at 350 for 1 hour or until vegetables are tender. Cool slightly.
4. Place vegetables and remaining ingredients in a food processor; process until smooth.