Roasted Eggplant Dip based on a recipe from Barefoot Contessa
2 eggplant, peeled, and cut into 1" cubes
2 red bell peppers, seeded, and cut into 1" pieces
1 red onion, cut into 1" chunks
3 cloves of garlic, minced
1 t. sea salt
1/2 t. freshly ground black pepper
4 T. olive oil
2 T. tomato paste
Preheat oven to 400. Cut eggplant, red pepper and onion, and place in a large mixing bowl. Add olive oil, garlic, salt and pepper and toss.
Place veggies on a sheet of parchment paper on a baking sheet, and roast for 45 minutes until eggplant is soft and starting to brown.
Let veggies cool for a few minutes, then place them in bowl of food processor with metal blade. Add tomato paste, and puree, leaving some chunks. Serve warm or at room temperature with pita chips.