Roasted Eggplant Dip

1 eggplant, chopped
1 onion, peeled, chopped
2 red peppers, seeded, chopped
2 cloves garlic
1 1/2 Tbsp. coconut oil
1 1/2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
1 Tbsp. tomato paste

Roast eggplant, onion and red pepper at 400 degrees for 45 minutes or until nicely browned, turning once.
Add to other ingredients and pulse in a blender a few times, until desired consistency.
Serve with crackers, vegetables, bread, anything!


*A couple other ideas for eggplant:
1. Slice, spread with olive oil, salt and pepper then roast or grill or fry in a pan. You can also use breading if frying.
2. Slice into discs, spray with cooking oil spray, salt, garlic powder. Set on baking sheet then top with a tomato slice and any seasonings desired (oregano, basil, garlic, etc.) and bake in oven until light brown.