Recipes for Passover
ROASTED EGGPLANT SPREAD, HELENE'S WAY

Helene Feldman of Toronto shared this luscious recipe with me which she adapted from The Barefoot Contessa by Ina Garten. Helene adds more eggplant, red pepper and onion. This makes a larger quantity and reduces the amount of fat per serving.

2 medium eggplants, peeled
3 red bell peppers, seeded
1 large or 2 medium red onions, peeled
2 garlic cloves, minced
3 tbsp. good-quality olive oil
1 1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 tbsp. tomato paste

Preheat oven to 400°F. Cut eggplants, bell peppers and onions into 1-inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with Steel Blade; add tomato paste and pulse 3 or 4 times to blend. Taste for salt and pepper.

Makes 10 to 12 servings