Cathy Brady said,
August 19, 2008 at 12:13 pm
This recipe is from Hungry Girl cookbook. It is very versatile and a great way to use your summer produce.
1 medium eggplant peeled and cut in 1″ cubes
1 medium red onion chopped
1/2 each of a red and yellow bell pepper chopped
1/4 cup cherry tomatoes halved
1 TBS garlic
1 TBS tomato paste
1/2 tsp olive oil
1 tsp salt
1/4 tsp black pepper
preheat oven tp 400 degrees
arrange all vegetables on a cookie sheet sprayed with nonstick spray, sprinkle with garlic, olive oil, salt, and pepper
roast in oven for about 40 minutes until vegetables are tender mixing occasionally
once cool enough to handle place contents into food processor with the tomato paste pulse several times until dip is chunky.
I have used zucchini, yellow squash, green peppers, white onions, and tomato sauce whatever I have on hand at the time and it always turns out delicious. It is great as a dip or sandwich spread.
