Roasted Red Pepper Spread

[Charlotte C.]

Wanted to share this with everyone. I made this to put on cornthins, I treated myself to a baked potato plain with chopped beef on top. YUMMY
BBQ on the side. I found that I liked a little of this spread on my potato as well. Hope yall will enjoy it also.
                                                                                                            Love to all, Charlotte
                Roasted Eggplant Spread

  2 lg. Sweet red peppers, cut into 1- inch pieces
  1 med. Eggplant, cut into 1- pieces
  1 med red onion, cut into 1 – inch pieces
  3 garlic cloves, minced
  1- 2 tablespoons olive oil
  1 tablespoon tomato paste
  salt and pepper to taste

  In a lg. bowl, combine the red peppers,eggplant,onion,
  and garlic. Drizzle with the oil. Sprinkle with salt and pepper.
  Toss to coat.
  Tranfer to pan coated with Pam Olive Oil spray.
  Bake uncovered, at 400 deg. for 45 – 50 min. or until lighty
  browned and tender, stirring once. Cool slighty.
  Place vegetables and tomato paste in a food processor, cover
and process until chopped and blended. Tranfer to a serving bowl.
     
                                                                                    Enjoy
                                                 

[LINDA RN]

Dumb question:
Do you puree the skin of the eggplant too?

[Charlotte C.]

My bad Linda, I should have made it more clear. You first peel the eggplant.
                                                                                Charlotte

[LINDA RN]

OK another dumb question....peel before or after you roast them?

[Charlotte C.]

Not a dumb question at all. I peeled mine before I put in the oven.
                                                                        Charlotte