Roasted Vegetable Dip

Preheat the oven to 400 degrees F. Combine the chopped eggplant, peppers, onion and garlic in a large bowl. Toss with olive oil, salt and pepper until evenly combined. Spread on a baking sheet and roast for 45 minutes, tossing once. The veggies should be lightly browned and soft. Allow to cool slightly.

Add the cooled veggies to the bowl of a food processor. Add the tomato paste and red pepper flakes. Pulse a few times to blend. Taste for salt and pepper. Serve with crackers or crostini.