Adapted from The Barefoot Contessa
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
Preheat the oven to 400 degrees F.
1. 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.
2. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
3. Cool slightly.
4. 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.