APPERTIZER Roasted Eggplant Spread

Copyright 2002, Barefoot Contessa Family Style, All rights reserved

d3l1ç1ðu§ tip:

Serve with feta cheese, olivers and either chips or olive and sun-dried tomato bruschetta. Only rough puree the baked eggplant mixture.

Ina's 5 rules of entertaining:
1. Make it really easy
2. Make it in advance
3. Buy as much as you can and make a few things
4. Make food that is really familiar and comforting (it makes people feel good)
5. Have a REALLY good time. :)

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

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 kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon 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.
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. Taste for salt and pepper.

Episode#: IG1B14
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