Roasted Eggplant Spread

My good friend Anne gave me this recipe which I adapted to eliminate the oil. It can be used as a dip for veggies or as a sandwich spread.

1 medium eggplant
2 red bell peppers, seeded (green are fine too)
1 red onion, peeled
2 or more garlic cloves minced
salt (if allowed) and pepper
1 tablespoon tomato paste

Preheat overn to 400 degrees
Cut eggplant, bell pepper and onion into 1 inch cubes.  Toss with garlic and S&P.  Spread on baking sheet.  Roast for 45 munites until the veggies are lightly browned and soft, tossing once or twice.
Cool slightly.
Place in food processor and add the tomato paste and pulse 3-4 times to plend.  Spread on crackers or use as sandwich spread in pita pockets.