Eggplant and Red Bell Pepper Spread

Para versão Portuguesa clique aqui: "Pasta de Beringela e Pimento"

1 eggplant

2 red bell peppers

1 onion

2 garlic cloves

2 tbsp olive oil

salt and pepper to taste

1 tbsp tomato paste

½ tsp paprika

2 tbsp tahini paste

Preheat oven to 200ºC.

Cut the eggplant, red pepper and onion into 1 inch chunks and place in a large bowl. Mince garlic and add to the vegetables. Add olive oil, salt and pepper and toss everything to coat with the oil.

Spread the mixture onto a large baking tray and place in the oven for 20 minutes. Turn vegetables over and bake for another 20 to 25 until vegetables are soft. Remove from the oven and cool slightly. Place vegetables in a food processor, add tomato paste, tahini and paprika and pulse several times until blended. Taste and add more seasoning if necessary. Serve with toast or crackers as an appetizer or use as a sandwich spread.