Roasted Eggplant Spread

When one of my former co-workers told me she and her husband were going to stop by for a visit, I started to look for a new appetizer to go with cocktails and I came across this recipe from one of my Barefoot Contessa Cookbooks. It was really easy to make and everyone enjoyed. It's something different and healthy too. We served it with pita bread per the suggestion in the cookbook, but it would be good on crackers too. Now I have something new to serve along with my old standby appetizers. This one's for you Mary.....a new appetizer to serve at your next pool party!

Ingredients:

• 1 Medium eggplant, peeled
  
• 2 Red bell peppers, seeded
  
• 1 Red onion, peeled
  
• 2 Garlic cloves, minced
  
• 3 Tablespoons good olive oil
  
• 1 1/2 Teaspoons kosher salt
  
• 1/2 Teaspoon freshly ground black pepper
  
• 1 Tablespoon tomato paste
  

Preheat the oven to 400 degrees.

Cut the eggplant, bell peppers 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.

Source: The Barefoot Contessa Cookbook, 1999