What to do with all that eggplant...

If your CSA produce is taking over your kitchen, break out the food processor and whip it into shape! A little bit of cooking now will save the savory goodness of the summer eggplant,zucchini and tomatoes for fall and winter snacks long after this season is over.

Easy Eggplant Spread

 1 large eggplant2 red bell peppers (organic preferred), seeded1 red onion, peeled2 garlic cloves, peeled3 tablespoons good olive oil1 1/2 teaspoons salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato paste*Optional: 1 tablespoon fresh rosemary, oregano or thyme or a combination of all 3 DirectionsPreheat the oven to 400 degrees F.Cut the eggplant, bell pepper, and onion into even sized chunks.Toss the veggies in a mixing bowl with the garlic, olive oil, salt, pepper, and any herbs.Spread them on a baking sheet.Roast for 45 minutes, until the vegetables are lightly browned and soft, stirring with a wooden spoon on the tray once during cooking.Cool slightly.Combine all the ingredients in a food processor, fitted with the metal s-blade, add the tomato paste, and pulse to combine to a smooth paste. Storage:Keep that delicious spread good for up to 6 months: freeze 1-2 cup portions in freezer-safe containers.To thaw, refrigerate overnight.