Roasted Eggplant Dip

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon tomato paste

Preheat oven to 400 degrees
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 brown and soft, tossing once during cooking.
Let cool slightly.
Place the vegetables in a food processor (you can use a blender if you don't have a processor. (Food processor should be fitted with steel blade).
Add the tomato paste and pulse 3-4 times to blend.
Taste for salt and pepper.

From: GroupRecipes: Recipe Discovery