Recipe by: Fearless Homemaker
Serves: serves 2-4
Prep Time: Quick & Easy


1 medium eggplant, peeled

2 red bell peppers, seeded

1 red onion, peeled

2 cloves of garlic, minced

3 tablespoons extra virgin olive oil

1.5 teaspoons kosher salt

1/2 teaspoon medium ground black pepper

1 tablespoon tomato paste

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1. Preheat oven to 400 degrees F.

2. Cut the eggplant, bell pepper, and onion into 1-inch cubes.

3. Toss them in a large bowl with the garlic, olive oil, salt and pepper.

4. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

5. 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.