Roasted Eggplant and bell pepper spread

Great on Sandwiches with arugula and a little melted cheese on top


  • 1 medium eggplant
  • 2 red bell peppers, seeded
  • 1 red onion peeled
  • 2 garlic cloves, minced
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons salt of your choice
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste


Preheat the oven to 400 degrees F.

Cut the eggplant you do not need to peel them, 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.

ste. Taste for salt and pepper.

This entry was posted in About Produce, Photos, Recipes. Bookmark the permalink.

One Response to Roasted Eggplant and bell pepper spread

  1. Angelina Phillips says:

    I have always considered myself kinda a vegetable guru. I was raised on a farm and absolutely love eggplant. I always thought they HAD to be peeled. Wow, ready to cook without peeling them as I hate it! Can you fry without peeling? I love roasted eggplant, squash, peppers and onion marinated in fat-free Italian dressing.

Comments are closed.