Roasted Eggplant Spread 

Ginger Soelberg


1 medium eggplant, peeled and cubed in large chunks

1 1/2 t. salt

2 red peppers, cubed in large chunks

1/2 t. pepper

1 red onion, cubed in large chunks


2 cloves garlic, minced


2 T.  olive oil



Toss all ingredients together.    Bake at 400o for 45 minutes, stirring halfway through the baking process.

Remove from oven and cool 10 minutes.

Blend in food processor with 1 T. tomato paste.  Process to desired consistency.

Store in refrigerator; serve with crackers or pita bread.