Eggplants Galore

So many eggplants...so little time? I have a solution! Below you will find a recipe that even the veggie-averse won't mind. Get some worthy crackers or a fresh loaf of bread, serve and you're golden. This recipe was stolen directly from my culinary crush...Ina Garden, aka Barefoot Contessa. I admit, there are days when I consider going all single white female and showing up at her Hampton's home and conniving my way into her kitchen. Random note: I dragged Jerry all across Paris in search of Barefoot Contessa's favorite bakery, Poilane. If that isn't' love Ina, than what is?

So in the event that you find your self in possession of an eggplant, two red peppers and an onion, do yourself a favor and try this. I found that the tomato paste is optional.

Ingredients
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
Directions
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.