Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, cut in 1 inch cubes
  • 2 red bell peppers, cut in chunks
  • 4 T. extra virgin olive oil, or favorite cooking oil
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 2 T. agave nectar
  • 1/2 t. sea salt

Instruction

  • Preheat oven to 400F.
  • Cut your eggplant and peppers into 1 inch-ish cubes. This doesn’t have to be perfect because it’s eventually going to go into the food processor.
  • Place your veggie chunks on a baking pan lined with parchment paper.
  • Drizzle with 4 T. olive oil and toss.
  • Roast in the oven for 40 minutes, flipping after 20.
  • In a food processor, process your pine nuts and garlic clove until finely chopped. Add your roasted eggplant and peppers, agave nectar, and sea salt.
  • Process until combined, about 30 seconds.
  • Use a rubber spatula to scrape down the sides and bottom. Process for another 30 seconds.