Roasted Eggplant and Peppers

Ina Garten originally conceived of this dish as a dip, but I like it as a chunky side dish. I use the large purplish-black type of eggplant for this dish, not the thin Asian eggplants. If eggplant is not your thing, you can substitute zucchini or yellow squash. This is a great accompaniment to roasted meats. You can also serve it on crackers or slices of cucumber as an appetizer.


Roasted Eggplant and Peppers
Adapted from Ina Garten
Serves 6

1 medium eggplant
2 red bell peppers
1 red onion
3 garlic cloves, smashed and minced
3 Tblsp olive oil
1 1/2 tsp salt
1/2 tsp ground pepper
1 Tblsp tomato paste

Preheat oven to 400 degrees.

Chop eggplant, peppers and onion into 1" cubes. Mix well in a large mixing bowl and add the garlic, olive oil, salt and pepper. Spread on a large roasting pan and roast for 45 minutes, tossing once during cooking.

Let vegetables cool slightly on the pan. Transfer to a medium bowl, add the tomato paste and stir. Taste for salt and pepper. Serve warm or at room temperature.