1 lb Italian bread, cut into thirty-two 1/2 oz slices .
1 medium raw eggplant, peeled & cut into 1-inch pieces .
1 tsp table salt .
1 medium red bell pepper, sweet cut into 1-inch pieces .
1 tbsp canned tomato paste
Directions
Step #1 Preheat oven to 400ºF.
Step #2 Arrange all ingredients, except tomato paste & bread slices, in bottom of a roasting pan; mix well to coat.
Step #3 Roast until vegetables are tender, stirring every once in awhile, about 40 mins.
Step #4 Place eggplant mixture in a food processor/blender & add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).
Step #5 Toast bread slices.
Step #6 Spread 1 tbsp of eggplant mixture on each bread slice & serve.
Step #7 Yields 1 per serving.
Enjoy the Roasted Eggplant (Aubergine) Crostini recipe