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Ina Garten's Roasted Eggplant Spread

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this is the most perfect thing for entertaining:

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400° F.

Chop 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, toss once during cooking. Take them out.

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. 

 

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