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Roasted Eggplant Crostini




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




1 medium eggplant(s), peeled and cut into 1-inch pieces
1 medium sweet red pepper(s), cut into 1-inch pieces
1 medium red onion(s), cut into 1-inch pieces
3 medium garlic clove(s), chopped
1 1/2 tsp 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


Recipe



Preheat oven to 400ºF.

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.