| Prep Time: 10 minutes
Cook Time: 60 minutes
Serves: 6 Ingredients 1 1/2 pounds eggplant 1 bell pepper, red, medium 1 onion, red, medium 1 garlic clove 1 tablespoon olive oil, extra virgin 1 tablespoon tomato paste, canned, low sodium 1/4 teaspoon salt 1/4 teaspoon black pepper
Preparation - Preheat oven to 350°F.
- Wash and peel eggplant and cut into 1-inch cubes. Wash and chop bell pepper and onion. Mince garlic.
- Combine eggplant, bell pepper, onion, garlic, and olive oil in a 13x9-inch baking dish lightly coated with cooking spray.
- Bake for 1 hour or until vegetables are tender. Cool slightly.
- Place cooked vegetables, tomato paste, salt and black pepper in a food processor or blender; process until smooth.
- Serve with toasted Italian bread slices or baked pita chips.
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