Ingredients
3 tablespoons olive oil3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper2 large sweet red peppers, cut into 1-inch pieces1 medium eggplant, cut into 1-inch pieces1 medium red onion, cut into 1-inch pieces1 tablespoon tomato pasteToasted baguette slices or assorted crackers
Preparation
Preheat oven to 400°. Mix first 4 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.
Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky).
Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
