POINTS® Value | 1 Servings | 32 Preparation Time | 20 min Cooking Time | 40 min Level of Difficulty | Easy
side dishes | Serve this sophisticated finger food at your next party for a nice change of pace from the usual greasy fare.
print e-mail to a friend add to Favorites Ingredients
1 medium eggplant(s), peeled and cut into 1-inch pieces 1 medium sweet red pepper(s), cut into 1-inch pieces 1 medium red onion(s), cut into 1-inch pieces 3 medium garlic clove(s), chopped 1 1/2 tsp olive oil 1 tsp table salt 1/2 tsp black pepper 1 Tbsp canned tomato paste 1 pound Italian bread (1 slice = 4-1/2 x 3-1/4 x 3/4), cut into thirty-two 1/2 oz slices
Instructions
1. Preheat oven to 400ºF. 2. Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes. 3. Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth). 4. Toast bread slices. Spread 1 tablespoon eggplant mixture on each bread slice and serve.
