Roasted Eggplant & Red Peppers

If there is one suggestion, I can make to help you have successful dinner parties, it is to play to your audience.  It has taken me a long time to figure this out and it goes a little bit against my creativity. Well this recipe was a downer but my dinner was a huge success.  And the result was a function of the audience, not the food I prepared.

 

Part of my thought process was to use the Greek Gaea Cat Cora olive oil I received.  The olive oil is the key taste in this dish.  The olive oil has a sweetness to it.

 

This recipe was adapted from Ina Garten and I thought it was awesome.  Great flavor.  Roasting vegetables brings out their natural flavors and it does wonders for the eggplant and the red peppers.  This appetizer can be mixed into a spread or left more rustic as I chose to do.

 

Recipe

Roasted Eggplant & Red Peppers:

Ingredients:

 

• 1 Medium Eggplant
• 2 Red Peppers
• 1 Red Onion
• 2 Garlic Cloves
• 5 tbsp Gaea Olive Oil
• 2 tsp salt
• 1 tsp pepper

 

Directions:

Start buy peeling the eggplant and cutting into 1″ cubes.  Follow by cutting the red peppers and the onion into 1 ” cubes as well.  Remember to seed the peppers.

 

In a separate bowl, combine the olive oil, garlic, salt and pepper and mix well.  Pour the vegetables into the bowl and coat well.  Remove to a roasting pan and bake for 35 – 40 minutes at 400 degrees.  The vegetables should be lightly browned and soft.

 

Let cool and place in your Cuisinart.  Pulse 3 or 4 times to leave more chunky.  Puree if you prefer.  Ina’s recipe calls for tomato paste which you will want to use especially if pureeing the vegetables.  Enjoy!