And the Winner Is . . . . .

Congratulations to Carol Pungello for winning this year's Silver Spoon Award at the annual College/Shore District Spring Conference. The Junior Friday Club of Hightstown was host to this year's fun filled event, themed A Very Merry Un-Conference. Carol's recipe was so delicious, I had to put it on our blog for all to try.

Roasted Eggplant Spread
from the Barefoot Contessa Family Style

1 medium eggplant -peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced (I cheated and used the kind from the jar)
3 Tbsp. good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 Tbsp tomato paste (add after roasting)

Preheat over to 400.

Cut eggplant, peppers, and onion into 1" cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet (I lined the baking sheet with non-stick foil) Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Cool slightly.

Place the vegetables in a food processor fitted with a blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.