Roasted Eggplant Spread

A healthy alternative to sour cream and mayo based dips. This has lots of flavor and my kids, minus Scott, really liked it. Barefoot Contessa.

1 medium eggplant, peeled
2 red peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Tomato paste

preheat oven to 400. cut veggies into 1 inch cubes and toss with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast 45 minutes, tossing once during cooking. Cool slightly. place in a food processor, add tomato paste and pulse to blend. Serve with pita chips or crackers.