Heat oven to 400 degrees. Chop eggplant, red peppers, and onion into cubes approximately 1” square and toss with garlic, olive oil, salt and pepper. Roast on a baking sheet for 45 minutes until lightly browned and soft, turning once during roasting.
Put all in a blender or mini chopper and add tomato paste. Pulse a few times.
Best served with fresh cut veggies or gluten free crackers.
