Ingredients
- 1 medium eggplant, halved
- 1 Tbsp. olive oil, divided
- 1 green pepper, halved
- 1 red pepper, halved
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1 Tbsp. tomato paste
- 1 Tbsp. Parmesan cheese
- ¼ tsp. salt
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Instructions
- Preheat oven to 500ºF. Place the eggplant cut side down on a baking sheet. Brush with ½ tablespoon oil and roast for 15-20 minutes.
- Add the peppers to the pan, brush with remaining ½ tablespoon oil, and continue to roast until all vegetables are tender (25 minutes).
- Let vegetables cool until safe to handle (10-15 minutes). Peel eggplant, drain off liquids from the resting period, and blend the vegetables in a food processor or blender.
- Add the remaining ingredients and purée well.