My mother, who usually doesn't like fooling around with cooking much, is new fan of the Barefoot Contessa show, and borrowed one of her cookbooks from the library. She made this roasted red pepper spread, and now it's one of her favorites. I've gotten rather hooked on it too, and have been eating it with tortilla chips-- mainly because it's a little more dignified than eating it with a spoon. Ariane Roasted Red Pepper Spread The Barefoot Contessa Cookbook by Ina Garten 1 medium eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 11/2 teaspoons kosher salt 12/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste Preheat the oven to 400 degrees. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the 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 a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with toasted pita triangles or crackers. Notes: Amounts are, of course, variable. I used more garlic and more olive oil, and probably a little less salt. It made about 3 cups or so.