Adapted from Ina Garten www.foodnetwork.com
This can be adjusted in many ways, but I think the lemon, as well as fresh herbs, which weren't in the original recipe, makes the dish. Let it settle in the fridge for at least 6 hours before judging the texture or taste. It softens and blends into a much smoother dip, even when it seems coarse initially.
Ingredients:
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp good olive oil
1 - 1.5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
juice of 1/2 lemon (~1 Tbsp)
fresh basil and/or parsley or other herbs
called for 1 Tbsp tomato paste, which many readers changed to tomatoes, but I added neither - would be a different taste
Directions:
1) Preheat oven to 400 degrees
2) Peel the eggplant and cut it and bell peppers and onion into 1" cubes. Toss in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for ~45 minutes until lightly browned and soft, tossing midway.
3) Cool slightly
4) Place vegetables in a food processor, add the lemon juice, and any herbs, pulse 3-4 times. Taste for salt and pepper.