This is a very simple yet tasty appetizer. You can really taste the garlic and onion but the sweetness of the red pepper takes the edge off. Enjoy warm or cold. Bon Appetit!
1 medium eggplant
2 red peppers
1 red onion
2 cloves garlic, minced
3 Tbs grapeseed oil
1 ½ tsp Himalayan salt
½ tsp ground pepper
1 Tbs tomato paste
Preheat oven to 400 degrees.
Cut eggplant, peppers, and onions into 1” cubes. Toss in large bowl with everything but tomato paste.
Roast in a glass dish for 45 minutes, tossing once during cooking, until lightly browned and soft.
Place in food processor and add tomato paste.
Pulse 3-4 times (leave chunky). Taste for salt and pepper.
Serve with almond biscuits or kale crackers and enjoy as appetizer. Enjoy!