This is a quick and easy eggplant dip that can be made a day ahead of time. I serve it with Pita chips, but any sturdy chip or cracker will do. It is absolutely delicious and you can change it a bit to make it spicy or not.
1 medium eggplant
2 red peppers
1 red onion
4 cloves garlic
*optional 1 jalapeno pepper
4 tablespoons extra virgin olive oil
1 1/2 teaspoons Kosher salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons tomato paste
1/4 cup basil
3 tablespoons capers
1/4 cup extra virgin olive oil
Preheat oven 400*F
Cut up all the vegetables into 1" cubes and toss them garlic, oil, and salt and pepper.
Spread them onto a cookie sheet in a single layer and roast for 45 minutes.
Toss once during cooking and continue to roast until the vegetables are brown and soft.
Place vegetables in a food processor using the steel blade.
Add tomato paste and pulse a few times until its combined.
Add basil and capers, salt and pepper and 1/4 cup extra virgin olive oil and blend just until it's combined.