this is from the Barefoot Contessa cookbook. I've changed it slightly to protect myself from copyright infringement, hee!hee! It's yummy and healthy. Nice this time of year as I am feeling close to maximum caloric consumption!
1 medium eggplant, peeled
2 red bell peppers, seeded (I've used combo of red,green,yellow whatever I have on hand and it turns out well, too)
1/2 red onion, peeled
2 garlic cloves, minced
3 tbsp olive oil
1 1/2 tsps kosher salt
1/2 tsp fresh ground black pepper
2 tbsps tomato paste
preheat oven to 400 degrees.
Cut the eggplant, bell peppers and onion into 1 inch cubes. Toss in large bowl with garlic, olive oil, salt and pepper. Spread on baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once through cooking. Cool slightly
Place the vegetables in food processor or blender, add tomato paste and pulse a few times to blend.(will be chunky) Add salt or pepper if needed.
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