Preheat oven to 400 degrees.
Cut eggplant, bell pepper, and onion into 1-inch cubes. Toss into large bowl with garlic, olive oil, salt, and pepper. Spread on baking sheet. Roast for 45 minutes, until veggies are lightly browned and soft, tossing once during cooking. Cool slightly.
Place veggies in a food processor fitted with a steel blade, add tomato paste, and pulse 3-4 times to blend. Taste for Salt and pepper.
PS – Leftover tomato paste may be frozen!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (964g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 383 (61%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 0mg||0 %|
|Sodium 1787mg||62 %|
|Potassium 2123.5mg||56 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 26.6g||106 %|
|Sugars, other 35g|
|Protein 10.3g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 632
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