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| Roasted Eggplant-Herb Crostini |
| Level of Difficulty | Easy |
| 1 medium eggplant(s), peeled and cut into 1-inch pieces |
| 1 medium sweet red pepper(s), cut into 1-inch pieces |
| 1 medium red onion(s), cut into 1-inch pieces |
| 3 medium garlic clove(s), chopped |
| 1 Tbsp canned tomato paste |
| 1 pound Italian bread, cut into thirty-two 1/2 oz slices |
| Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix |
| well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes. |
| Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very |
| small pieces form (do not puree until smooth). Spread 1 tablespoon eggplant mixture on each |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated