I had an eggplant from the CSA that needed to be used. I didn’t get enough eggplant to make an eggplant parmagiana, so this recipe was perfect. We had some friends visiting us from Atlanta this past week and I served this as an hors d’oeuvre before dinner the other night. We gobbled it up! There wasn’t one drop left.
I didn’t have tomato paste on hand and didn’t feel like running to the store so I skipped it. I plan to make this again today and I loved it so much that I’m going to leave the tomato paste out again. I’m sure it’s tasty with the tomato paste, but I don’t think it’s needed.
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1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste (optional)
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.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste (if using), and pulse 3 or 4 times to blend. Season with salt and pepper.
Yield: ~ 1 cup