The perfect dip for a hot summer day with crackers or vegetables!
Ingredients
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1 Medium Eggplant
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2 Red Bell Peppers
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1 Red Onion
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2 Garlic Cloves
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3 Tbsp Olive Oil
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1½ Tsp Kosher Salt
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½ Tsp Freshly Ground Black Pepper
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1 Tbsp Tomato Paste
Directions
Preheat the oven to 400 degrees F. 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.
