Roasted Vegetable Spread - 3 1/2 Cups

2 tablespoons extra virgin olive oil, divided ½ medium red onion, cut into ½-inch pieces 6 garlic cloves, smashed 1 tablespoon water ½ medium eggplant, cut into ½-inch pieces 1 tablespoon balsamic vinegar 2 roasted red peppers (jarred or fresh), drained and cut into ½-inch pieces ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper 8 large fresh basil leaves ½ tablespoon capers, drained

Nutritional information per serving (2 tablespoons): Calories 20 (59% from fat) • carb. 2g • pro. 0g • fat 1g • sat. fat 0g • chol. 0mg • sod. 51mg • calc. 5mg • fiber 1g

Put 1 tablespoon of the oil in the blender jar. Set timer for 30 minutes and temperature on High. When the oil is heated, add the onion and garlic. Cover the blender jar and stir 2 to 3 times to break up. Sauté for 10 minutes, stirring on occasion. When 20 minutes remain, add the water and eggplant and stir 2 to 3 times to mix. Continue sautéing and stirring on occasion until the eggplant is soft and completely incorporated with the onion and garlic, scraping down the sides if needed. When machine turns off, add the remaining ingredients and blend on speeds 1 to 2 until desired consistency is reached – this spread is delicious slightly chunky or smooth depending on personal preference. Taste and adjust seasoning as desired. Can be served warm, room temperature or cold.