I use this spread as a dip with toasted pita chips. If you have any left over, you can use as a spread on sandwiches. Makes enough for 6 -8 people. Another idea is to spread in a baking pan, top with seasoned and buttered bread crumbs, bake until bubbly – use as side dish.
2 medium eggplants, peeled
2 red bell peppers, halved and seeded
1 red onion, small, peeled
2 cloves garlic, whole – if you chop the garlic it tends to burn
3 tablespoons olive oil
1 ½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon tomato paste – no more
½ teaspoon red pepper flakes
Pita bread, torn into pieces, tossed with olive oil, salt and oregano. Toast in the oven until crispy – they cook very quickly so watch closely.
Preheat the oven to 400 degrees or cook on the grill in a shallow foil pan
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and peppers. Spread them on a baking sheet or foil pan. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Place the vegetables in a food processor; add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.