Ingredients

Non-stick vegetable oil spray
1/2 cup extra-virgin olive oil
2 T minced garlic
1 T coarse kosher salt
1 t ground black pepper
1 t dried crushed red pepper
2 1- lb. Eggplants, peeled, cut into 3/4 inch cubes
4 Red bell peppers, seeded, cut into 1/2 inch pieces
2 Large red onions, cut into 3/4 inch cubes
3 T. Chopped fresh parsley

Instructions

Preheat oven to 450 degrees F. Spray. 2 large baking sheets with non- stick spray. Whisk oil and next four ingredients in large bowl. Add eggplant, bell peppers, and onions, toss to coat.
Divide mixture between sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15minuts on sheets.

Transfer half of vegetable mixture to processor. Using on/ off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in parsley. (Can be made 1 day ahead. Let stand at room temperature 1 hour before serving.)

Serve spread with pita chips.

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