Eggplant and Pepper Tapenade
(courtesy of Kaili Sanchez. Serves 4)
1 large eggplant, stem removed and quartered
2 to 3 bell peppers or any sweet peppers that you get in your CSA box or at your local market
½ small onion, peeled
1 to 2 tablespoons olive oil (optional)
Spice ideas: salt, pepper, red pepper flakes, paprika, Harissa
Preheat oven to 400 degrees F.
In a roasting pan, drizzle a little olive oil or spray to coat the bottom. Place washed peppers, quartered eggplant (there is no need to peel the eggplant), and onion into the roasting pan. Roast in the oven for 20 to 30 minutes or until the eggplant is soft to the touch and the peppers have a burnt or browned skin. Remove the vegetables and place into a glass bowl or container. Cover the bowl with plastic wrap or a towel to allow the veggies to steam a little while they are cooling. Once the peppers are cooled enough to handle, run them under water and gently push off their peels; open up to remove all the seeds.
Next, put all veggies into a food processor or blender. Pulse a few times to create a chunky dip. Put the dip into your favorite bowl and mix in spices or salt and pepper to taste. Add a drizzle of good olive oil at the end to finish this dip, if you like. It's tasty on fish, chicken, veggie chips, or fresh bread.