Roasted Eggplant Spread
February is a month of love.  Here is a wonderfully colorful and tasty appetizer perfect for Valentine's Day or any other occasion.  (I use the leftovers as a spread on rice cakes for lunch.) From the Barefoot Contessa Family Style Preheat oven to 400 degrees.  Lightly grease a cookie sheet.
1 medium eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced	3 Tbsp good olive oil 1 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1 Tbsp tomato paste

Cut the eggplant, peppers and onion into 1-inch cubes.  Toss them in a large bowl with the garlic olive oil, salt and pepper.  Spread on cookie sheet.  Roast 4-45 minutes, tossing once, until the vegetables are lightly browned and soft.

Cool slightly.  Pour into food processor filled with metal blade.  Add tomato paste.  Pulse 3-4 times to blend.  Taste for salt and pepper.

Pour into greased, heart-shaped mold.  Empty onto a serving plate.  Serve with bread and/or crackers.

Happy eating!!

February 2007