Roasted Eggplant Spread

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 medium eggplant 
• 2  garlic cloves minced
• 1.5 teaspoons kosher salt 
• 3 tablespoons olive oil good
• 2  bell peppers red seeded
• 1  onion red peeled
• 1 tablespoon tomato paste 

Equipment

• food processor
• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 400 degrees F.
2. 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.
3. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
4. Cool slightly.
5. 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.