Roasted Eggplant Spread

I've been looking for an alternative dairy-free dip to our family's favorite hummus, and I think I've found one. Sweet and buttery with a dash of pepper.

Roasted Eggplant Spread
Barefoot Contessa Cookbook

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced I used 3
3 T good olive oil
1 1/2 t kosher salt
1/2 t freshly ground black pepper
1 T tomato paste

Preheat oven to 400 degrees.

Cut the eggplant, bell pepper, and onion 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 vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

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

I've been enjoying this on pita bread chips, but I think this would be excellent over pasta with a bit of crumbled goat cheese.