I found this recipe on the Food Network website and was eager to try it. I only recentlt heard about Ina Garten, aka The Barefoot Contessa, and this is the first of her recipes that I have tried. Definitely worth a go if you like eggplant! :):)
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 to 8 servings
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
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.
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.
Enjoy! Xxxx Natascha
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