Roasted eggplant dip

This is a yummy go-to recipe I serve to my friends from the Barefoot Contessa on Food Network. It has great flavor and is very easy to make. The best part about this dip is that you can make it ahead and the longer it sits the better it gets. Serve this dip with toasted baguette slices and it's the perfect contrast in texture. Best served hot out of the oven or at room temperature.

Roasted eggplant dip
6 to 8 servings
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees F.
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