Preheat oven to 400 degrees
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 on a baking sheet. Roast
for 45 minutes, until the vegetables are lightly
browned and soft, tossing once during cooking. Cool
slightly.
Place the vegetables in a food processor fitted with a
steel blade, add the tomato paste, and pulse 3 or 4
times to blend. Add salt and pepper to taste.
Great with toasted pita bread slices and served
alongside Mediterranean specialties such as hummus,
Greek olives, and feta cheese.

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground

Per Serving (excluding unknown
items): 105 Calories; 7g Fat
(56.7% calories from fat); 2g
Protein; 10g Carbohydrate; 3g
Dietary Fiber; 0mg Cholesterol;
182mg Sodium.  Exchanges: 0
Grain(Starch); 2 Vegetable; 1 1/2
Fat.

black pepper
1 tablespoon tomato paste