This was taken out of the book “The Complete Idiot’s Guide to Natural Magick” by Miria Liguana and Nina Metzner. If you like this recipe, please buy the book.
In this recipe, roasting the vegetables beforehand brings out their flavor. This is an “Earthy” dish that is good for stability in the face of new endeavors and for protection. Serve it alongside Greek olvies, feta cheese, and pita wedges for a Mediterranean flair.
- 1 medium eggplant, peeled and chopped into 1-inch cubes
- 2 red bell peppers, seeded and chopped into 1-inch cubes
- 1 red onion, peeled and chopped into 1-inch cubes
- 2 cloves garlic, minced
- 3 tbsps olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
Preheat the oven to 400F. Place the eggplant, peppers, and onions in a large bowl and toss them with garlic, olive oil, salt, and pepper.Spread mixture onto a cookie sheet. Roast for 45 minutes or until vegetables are lightly brown and soft. Stir occasionally so they roast evenly.
Place the mixture in a food processor or blender. Add tomato paste and process into a chunky blend.