{Recipe Rewind} September: Kacie's Roasted Eggplant and Red Pepper Dip

Kacie and I met in 2002 at college in Anchorage, Alaska.  Almost immediately, we became friends - there weren't too many other (cool) girls in the aviation program :)  I spent a lot of time with Kacie and her family while I was in Alaska, and I'm so glad we kept in touch over the years.  Now living in Las Vegas, Kacie came to visit NJ and I timed it so she could experience a food swap.  

Thanks, Kacie for sharing this recipe with us - it was a bit hit!  We enjoyed your other treats at the swap too (hmmm, maple pecan butter).  It's so simple to make, just a bit to prepare the veggies.  And I was really surprised the red pepper skins didn't have to be removed.  

Kate and Kelli enjoying the dip

Ingredients

1 medium Italian eggplant, or 2 medium Chinese eggplants, skin peeled off with a vegetable peeler 
2 red bell peppers, washed well, and seeded
1 red onion
2-4 cloves minced garlic 
1/4 cup good quality extra virgin olive oil
1-2 tsp kosher salt
1/2 tsp ground black pepper
1-2 tbsp tomato paste

Directions

Preheat oven to 400 degrees Fahrenheit.  Chopping the eggplant, red pepper, and red onion into roughly 1-inch sized pieces.  Put them in a large bowl, and toss with the garlic, olive oil, salt, and pepper.  Spread them out in one layer on a rimmed baking sheet, then roast them for 45 minutes, tossing the vegetables once during roasting.  

Cool the vegetables slightly, then dump in a food processor.  Pulse the vegetables a few times to break them up, then add the tomato paste and pulse until well-blended and mostly smooth.  Serve at room temperature with chips or bread, or store refrigerated for a few days.   

Recipe from The Cilantropist (adapted from Ina Garten)