Roasted Eggplant Spread

From Barefoot Contessa, I think.

1 medium eggplant, peeled

2 red bell peppers, seeded

1 red onion, peeled

2 garlic cloves, minced

3 tbsp good olive oil

1 1/2 tsp coarse salt

1/2 tsp freshly ground black pepper

1 tbsp tomato paste

Preheat the oven to 400f degrees.

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. Scrape the mixture out and spread onto a baking sheet. Roast for 40 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.