Audra’s Eggplant

Here is my favorite thing to do with eggplant – courtesy of the one and only Barefoot Contessa. More often than not, I do not put this in the processor but use it as a side dish or for topping my green salad (of course, this is then without the tomato paste addition).
Enjoy!!!

Yield: 6 to 8 servings Level: easy

Ingredients
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
Directions
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.

Cool slightly.