1 lb. eggplant, cut into large cubes
2 large red peppers
1 red onion
1/3 cup olive oil
3 cloves garlic, chopped
1/2 to 1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon dried chili flakes
fresh parsley or dill
pita bread or crackers, for serving
Preheat oven to 450 degrees.
Prepare your vegetables (eggplant, red pepper, onion). All the pieces should be approximately the same size.
Whisk together your dressing of olive oil, black pepper, chili flakes, salt, and chopped garlic. Pour over the vegetables and coat well.
Turn out onto a large baking sheet. Put into preheated oven. Roast for about 35-40 minutes or until tender and slightly brown, turning about every 15 minutes.
Remove vegetables from oven and allow to cool. Process the vegetables (in batches if necessary) in a food processor or blender to a coarse puree.
Transfer to a serving bowl and season to taste with additional pepper, chili flakes, and/or salt. Mix in chopped parsley. You could use really any fresh green herb you want, but I prefer parsley.
Serve at room temperature with crackers, toasted pita bread, or even raw vegetables.