Ingredients:

• 1 medium eggplant; peeled and cut into 1-inch pieces
• 1 medium sweet red pepper; cut into 1-inch pieces
• 1 medium red onion; cut into 1-inch pieces
• 3 medium garlic cloves; chopped
• 1 1/2 Tbsp olive oil
• 1 tsp table salt
• 1/2 tsp black pepper
• 1 Tbsp canned tomato paste
• 1 pound Italian bread; cut into thirty-two 1/2 oz slices

Instructions:

1. Combine all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan.
2. Roast until vegetables are tender, mixing occasionally, about 40 minutes.
3. Place eggplant mixture in a food processor and add tomato paste;
4. pulse about 6 times youwant it to be chunky, not smooth.
5. Spread 1 tablespoon eggplant mixture on each bread slice and serve.

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