Roasted Eggplant Spread

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large sweet red peppers, cut into 1-inch pieces
• 1 medium eggplant, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1 tablespoon tomato paste
• Toasted baguette slices or assorted crackers

1. Preheat oven to 400u0b0. Mix first four ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once.
2. Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky).
3. Transfer to a bowl; cool completely. Serve with toasted baguette.

olive oil, garlic, salt, pepper, sweet red peppers, eggplant, red onion, tomato paste, baguette

Taken from www.tasteofhome.com/recipes/roasted-eggplant-spread/ (may not work)