Roasted Eggplant and bell pepper spread

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

Ingredients

  • 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

Directions

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.

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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.

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