La Festa al Fresco

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Liz and Ivonne are hosting La Festa al Fresco 2007. It's kind of like the big block party and every one's invited. The idea is to use fresh, local ingredients and create a dish celebrating the end of summer. I was excited to join in the fun. Eggplant and red peppers are in plentiful supply in my area this time of year. I made a recipe I had been eyeing from the Barefoot Contessa for a roasted eggplant spread. This recipe was very simple but really let the flavors of the eggplant and peppers shine. It's a great appetizer when served with pita chips or sliced baguette

1 medium eggplant 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste
( I added red pepper flakes)
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing 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. Taste for salt and pepper.