Roasted Eggplant Spread II
Serve with crusty French bread.

Servings: 8

• 1 medium eggplant
• 2 orange or red bell peppers, seeded
• 1 red onion, peeled
• 2 garlic cloves, minced
• 1 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon tomato paste

Preheat the oven to 400 degrees F. 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; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. It should still have a lot of texture left, and not completely pureed. Salt and pepper to taste.

Per Serving: 49 Calories; 2g Fat (32.0% calories from fat); trace Saturated Fat; 1g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 372mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

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