A perfect dip for your favorite bread!
1 medium eggplant
2 red bell peppers, seeded
1 peeled red onion
2 minced cloves of garlic
3 Tbsp olive oil
1½ tsp kosher salt
½ tsp freshly ground pepper
1 Tbsp tomato paste
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, and pulse 3 or 4 times to blend. Taste for salt and pepper