- 1 medium eggplant
- 1 medium red onion, peeled
- 2 red bell peppers, seeded
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
Preheat the oven to 400 degrees. Cut the eggplant, bell pepper and onion into 1-inch cubes. Toss them in a large bowl with the olive oil, garlic, salt and pepper. Spread over a baking sheet. Roast for 45 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. Serve along side whole wheat pita or multigrain chips.
Recommended by Meriter’s Clinical Dietitian, Krista Kohls.