Enough for about 12 servings
Pat's StoryThis recipe is from the Farmer's Market in CA.
The samples tasted so good - I asked for the recipe and lo and behold the lady gave it to me, she said it has about 63 calories per Tablespoon; and that is best served at room temperature and is great with whole wheat pita chips, crackers, cucumber slices for dipping or you can use as a spread on crackers and sandwiches.
Leaving the seeds in, makes it seam like caviar!
peeled and diced eggplants, leave seeds in
red bell pepper, diced
red onion, chopped
olive oil, divided
fresh thyme leaves
fresh basil leaves
juice of 1/2 lemon
salt and pepper to taste
1Preheat oven to 425^.
Place first 4 ingredients on a large sprayed cookie sheet with sides. Drizzle 1 Tablespoon of olive over,plus the thyme,and salt and pepper. Toss gently to coat evenly. Roast for 25-30 minutes -turning once until vegetables are golden and tender. remove from oven and cool.
2Place veggie mixture in food processor with steel blades; add remaining olive oil, tomato paste, herbs, honey and lemon juice.
Pulse until just combined and smooth. Serve at room temperature.