Great recipe for a crowd. A very healthy spread. Recipe easily can be halved. Keeps at least a week or more in refrigerator
Non-stick vegetable oil spray
½ cup extra-virgin olive oil
2 Tbsp minced garlic
1 Tbsp coarse kosher salt
1 teaspoon ground black pepper
1 teaspoon dried crushed red pepper
2 1 lb. Eggplants, peeled, cut into ¾ inch cubes
4 Red bell peppers, seeded, cut into ½ inch pieces
2 Large red onions, cut into ¾ inch cubes
3 Tbsp Chopped fresh parsley
No nutrition information available
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 15 minutes 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.