SPICY ROASTED EGGPLANT SPREAD WITH PITA TRIANGLES

SPICY ROASTED EGGPLANT SPREAD WITH PITA TRIANGLES image

Yield 4 cups

Number Of Ingredients 13

Eggplant Spread:
1/2 cup extra-virgin olive oil
2 T minced garlic
1 T coarse kosher salt
1 tsp ground black pepper
1 tsp dried crushed red pepper
2 1 lb eggplants, peeled, cut into 3/4 inch cubes
4 red bell peppers, seeded, cut into 1/2 inch pieces
2 large red onions, cut into 3/4 inch cubes
3 T chopped fresh parsley
Cripsy Pita Triangles:
6 8 inch diameter pita breads, each cut into 8 triangles
olive oil cooking spray

Steps:

Eggplant Spread: Preheat oven to 450. Spray 2 large (shiny) baking sheets with cooking spray. Whisk oil and next 4 ingrediants in large bowl. Add eggplant, bell peppers, and onions. Toss to coat. Divide mixture between the two sheets. Roast until vegetables are tender and lightly browned, turning occasionally, about 35 minutes. Cool 15 minutes on sheets. Transfer half of vegetable mixture to food processor. Using on/off turns, process until coarse puree forms. Transfer to bowl. Repeat with remaining mixture. Season with salt and pepper. Mix in parsley. Can be made one day ahead. Cover, chill. Let stand at room temperature 1 hour before serving. Pita Triangles: Preheat oven to 450. Place pita triangles on large baking sheet. Arrange in single layer. Spray with olive oil. Lightly salt and pepper (optional). Bake about 3 minutes. Take pan out of oven and flip over the triangles. Spray with olive oil. Return to oven and bake another 3-4 minutes. Cool completely. Can be made 8 hours ahead. Store airtight at room temperature.