Roasted Eggplant Spread (addictive!!!)

In many cultures eggplants are widely used in a variety of dishes. Most Mediterranean countries have various methods of cooking it and throughout our travels I discovered that they are very similar. This dish was created as a result of testing many different recipes using various accompany vegges to eggplant and I found this one is the best way to cook it.

Both of my kids agree and LOVE to eat it! They eat it on the toast as a afternoon snack or just a spoon full. If you need to send cold lunch to school with you kids this is a perfect thing for it. I fill a small Tupperware for my daughter and she dips stone ground wheat crackers in it. Yummm!

Preheat oven to 400 degrees. Pill 3 medium eggplants partially leaving some of the skin strips on. Cut it in a small cubes and place it on the baking non stick tray.
Cut red and yellow bell peppers one each and 2 tomatoes in a similar manner. Cut one big red onion and mix all veggies together, toss with lots of extra virgin olive oil, sprinkle with sea salt and freshly grounded black pepper.

Place it in the oven for one hour. During this hour check periodically and stir to make sure nothing sticks to the tray. Remove from the oven and cool completely.

Once it is completely cooled transfer vegetables to your food processor and PULSE it a few times, not too much. Then add half of bunch of cilantro (leaves only discard the steams) and pulse one more time. I like for it to be a little chunky. If you prefer to have a completely smooth consistency pulse it few more times. Enjoy!