1 medium eggplant, peeled

2 red bell peppers, seeded

1 red onion, peeled

2 cloves garlic, minced

3 tbsp olive oil

1 ½ tsp kosher salt

½ tsp freshly ground black pepper

1 tbsp tomato puree

Preheat oven to 400°.  Cut veggies into 1-inch cubes & toss them in large bowl with garlic, olive oil, salt & pepper.  Spread on baking sheet & roast for 45 minutes, until veggies are lightly browned & soft.  Toss once during cooking.  Cool slightly.  Place veggies in food processor with steel blade, add tomato paste, pulse 3-4 times to blend.  Taste for salt & pepper.  Serve with veggies, pita bread, pita chips, etc.  Other recommended accompaniments include feta cheese, stuffed grape leaves and Greek olives.