Roasted Eggplants with Peppers, Onions, and Garlic
This dish can be made a day ahead. If you don't like the spicy kick that the red pepper gives this dish, feel free to reduce the amount or leave it out.
1 eggplant (1-2 pounds), peeled and cubed
2 red or orange peppers, seeded and cubed
2 red onions, peeled and cubed
3-5 cloves of garlic, minced
3-4 TBS olive oil
1½ tsp. salt
1 tsp. pepper
½ tsp. dried, smoked chipotle peppers (optional )
1 TBS ketchup
3 TBS chopped parsley
Preheat oven to 375 degrees.
Cut the peeled eggplant, peppers, and onions into 1-inch pieces. Toss them in a bowl with the garlic, olive oil, salt and pepper. Smear a baking sheet with 1 TBS of olive oil and spread the vegetables on them. Roast them for 45 minutes until they are lightly browned and soft, tossing them a couple of times during cooking. Cool slightly.
If you want to make the dip, put the veggies in a food processor, add the ketchup and parsley and pulse them several times to blend. Taste for salt and pepper. I often leave some vegetables out to use them for other dishes or just have them for a snack. I have added them to my pasta and quinoa salad.
Recipe adopted from Ina Garden
Adapted by ©Sunnycovechef