Recipe for Roasted Eggplant-Herb Crostini 
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Yield:
1
Ingredients:
Amount Ingredient
1 med eggplant peeled and cut into
1 x -inch pieces
1 med sweet red pepper cut into 1-inch
pieces
1 med red onion cut into 1-inch
pieces
3 med garlic cloves chopped
1/2 tbl olive oil
1 tsp table salt
1/2 tsp black pepper
1 tbl canned tomato paste
1 lb Italian bread cut into thirty-two
Instructions:
Instructions: Preheat oven to 400 F.

Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes.

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). Spread 1 tablespoon eggplant mixture on each bread slice and serve.

Weight Watcher: 1 POINT per serving

Serve this sophisticated finger food on Super Bowl Sunday for a nice change of pace from the usual greasy fare.

Yield: 32 servings (slices)

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