Janet's Roasted Eggplant Spread

• 1 medium Eggplant - Produce
• 1 Red Onion, peeled - Produce
• 3 Tbsp. Olio Beato Organic Olive Oil - Aisle 3
• Celtci Salt & Black Pepper to taste - Aisle 2
• 2 Red Bell Peppers, seeded - Produce
• 2 Garlic Cloves, minced - Produce
• 1 Tbsp. Muir Glen Tomato Paste - Aisle 3

Preheat oven to 400 degrees fahrenheit. Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with the garlic and olive oil. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing them once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Add salt & pepper to taste. Spread on whole grain crackers, or use dip for whole wheat pita bread that has been toasted and cut into pie-shaped pieces.