1 medium eggplant, peeled and chopped
2 red bell peppers, seeded and chopped
2 cups red onion, chopped
3 cloves garlic, diced
3 tablespoons olive oil
1 tablespoon tomato paste
freshly ground pepper
Preheat oven to 375 degrees F. Combine eggplant, peppers, onion and garlic in mixing bowl. Add 2 tablespoons olive oil and mix to coat, then season with salt and pepper.
Spread seasoned veggies on a baking sheet and place in preheated oven. Roast until golden brown and soft, about 25 minutes. Remove from oven and let cool for twenty minutes.
Place cooled veggies in a blender or food processor with remaining one tablespoon olive oil and blend until smooth. Add tomato paste and blend. Remove from blender or food processor and place in a bowl.
Taste and adjust seasoning with salt and pepper. Serve with fresh vegetables or crackers