Category: Appetizers & Snacks
1 medium eggplant
1 red or white onion, peeled
2 red bell peppers, seeded
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon Celtic sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon organic tomato paste
~Heat oven to 400 degrees. Chop eggplant, red peppers, and onion into cubes approximately 1” square and toss with garlic, olive oil, salt and pepper. Roast on a baking sheet for 45 minutes until lightly browned and soft, turning once during roasting.
~Put all in a blender or mini chopper and add tomato paste. Pulse a few times.
Best served with fresh cut veggies or gluten free crackers.