Roasted Eggplant Dip/Spread

1 Medium Eggplant, cut into 1" pieces

2 medium Red Peppers, diced into 1" pieces

1 Small Red Onion, diced into 1" pieces

2 Cloves Garlic, minced or garlic powder to taste

1 1/2 Tbsp. Tomato Paste

3 Tbsp. Water (if needed)

1 tsp. Salt

1 tsp. Pepper

3 Tbsp. Olive Oil

Parmesan Cheese, optional


Place cut up veggies onto rimmed sheet pan and drizzle with the olive oil. Season with salt and pepper. Mix around until well covered with oil. Place in preheated 400 F oven for 45-55 minutes, until browned and soft. Remove from oven and cool slightly. Place into food processor with the tomato paste. Process until fairly smooth with a few small chunks remaining. Drizzle in water if needed for consistency. Place in bowl and bring to room temperature. Top with grated Parmesan cheese if desired and serve with crackers or spread on a sandwich.