• 1 medium eggplant
  • 1 red or white onion, peeled
  • 2 red bell peppers, seeded
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon organic tomato paste


  • 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.

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