Eggplant Dip

  

1 medium eggplant

1 large onion, diced

2 red bell peppers, seeded

2 garlic cloves, minced

2 Tb. olive oil, optional

1 tsp. Kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

 1 Tbsp. tomato paste

Turn oven on to 400°. Chop eggplant, bell pepper, and onion into cubes approx. 1 inch square and toss with garlic, olive oil salt and pepper if desired.  Roast on baking sheet for 45 minutes until lightly browned and soft, turning once during cooking.  Put all ingredients in food processor, add tomato paste, and pulse until blended.  Can be frozen.