Roasted Eggplant Dip

I love this simple recipe from The Barefoot Contessa. Serve it as an appetizer with pita chips, or alongside lamb chops, or as a base for a panini with fresh mozzarella

METHOD

Preheat oven to 400°

Cut into 1-inch cubes:

• 1 medium eggplant, peeled

• 2 red bell peppers

• 1 red onion

Toss with:

• 2 garlic cloves, mined

• 2 T olive oil

• 1 ½ t kosher salt

• Fresh ground pepper

Roast on a baking sheet until lightly browned and soft, tossing once during cooking. Cool slightly.

Pulse in a food processor 3-4 times with 1 T tomato sauce or pureed tomatoes.

Season to taste and serve.