eggplant deliciousness.

We have been getting some beautiful eggplants in our CSA lately.  I don't love the texture of roasted eggplant as sometimes I find it to be a little chewy.  I decided to take a dip that my mom makes, courtesy of Ina Garten of the Barefoot Contessa, and serve it as a dish atop basmati rice.  Delicious.  A great way to make your eggplant silky and flavorful. 

ingredients. 

• one eggplant
• two bell peppers (red if possible)
• one red onion
• two cloves of diced garlic
• evoo
• salt
• pepper
• one tablespoon of tomato paste

directions:

• preheat oven to 400 degrees.
• chop eggplant, peppers, and onion into one inch square pieces.  Coat with diced garlic, evoo, s&p.
• bake for 45mins at 400 degrees.  flipping veggies once.
• blend in vitamix or food processor with tomato paste until fairly smooth.
• serve over basmati rice.