Roasted Eggplant Crostini

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Roasted Eggplant Crostini

 

1 medium eggplant, peeled, and cut into 1 " pieces

1 medium sweet red pepper, cut 1 " pieces

1 medium red onion, cut 1 " pieces

3 medium garlic cloves, chopped

1 1/2 teaspoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon canned tomato paste

1 pound Italian bread, cut into thirty-two 1/2-oz slices, each slice

 

Preheat oven to 400 degrees. 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. 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). Toast bread slices. Spread 1

tablespoon eggplant mixture on each bread slice and serve.

Makes 32 servings.