Roasted Eggplant (Aubergine) Crostini

Weight Watcher recipe. I haven't tried yet, but sure sounds great! 1 point

• Ready In: 1 hr
• Serves: 32

Ingredients

• 1  medium  raw eggplant, peeled and cut into 1-inch pieces
• 1  medium red bell pepper, sweet cut into 1-inch pieces
• 1  medium red onion, cut into 1-inch pieces
• 3  medium garlic cloves, chopped
• 1 1⁄2 teaspoons olive oil
• 1  teaspoon table salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon  canned tomato paste
• 1  lb  Italian bread, cut into thirty-two 1/2 oz slices

Directions

1. Preheat oven to 400ºF.
2. Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat.
3. Roast until vegetables are tender, stirring occasionally, about 40 minutes.
4. Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).
5. Toast bread slices.
6. Spread 1 tablespoon of eggplant mixture on each bread slice and serve. Yields 1 per serving.