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Categories:
red bell peppers red onion garlic olive oil kosher salt freshly ground black pepper tomato paste red pepper crackers
Viewed: 56 - Published at: 7 years agoIngredients
- 1 whole Eggplant (medium), Chopped In Large Chunks
- 2 whole Red Bell Peppers, Seeded And Chopped In Large Chunks
- 1 whole Red Onion, Peeled And Chopped In Large Chunks
- 4 cloves Garlic, Peeled And Minced
- 3 Tablespoons Olive Oil
- 1- 1/2 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Tomato Paste
- 1/2 teaspoons Red Pepper Flakes
- Crackers Or Crostini, To Serve
Method
- Preheat the oven to 400 degrees F. Combine the chopped eggplant, peppers, onion and garlic in a large bowl.
- Toss with olive oil, salt and pepper until evenly combined.
- Spread on a baking sheet and roast for 45 minutes, tossing once.
- The veggies should be lightly browned and soft.
- Allow to cool slightly.
- Add the cooled veggies to the bowl of a food processor.
- Add the tomato paste and red pepper flakes.
- Pulse a few times to blend.
- Taste for salt and pepper.
- Serve with crackers or crostini.
