• Roast the Vegetables
• Preheat the oven to 400°F.
• Slice the eggplant in half lengthwise. Using a knife, score the flesh in a crosshatch pattern, being careful not to cut through the skin. Drizzle the cut sides with olive oil and season with salt and pepper.

  1 large eggplant, 1 teaspoon sea salt, ½ teaspoon black pepper
• Place the eggplant cut side down on a parchment-lined sheet pan.
• If using a large bell pepper, cut it in half and remove the seeds. Place it cut side down on the same sheet pan. If using mini sweet peppers, leave them whole. Add the tomatoes to the pan.

  4-5 mini sweet peppers or 1 large bell pepper, 2 cups tomatoes on the vine
• Drizzle all the vegetables with olive oil and season lightly with salt and pepper.

  1 teaspoon sea salt, ½ teaspoon black pepper, 3 tablespoons olive oil (drizzle)
• Roast for 45 minutes, or until the eggplant is very tender and the skin looks wrinkled. The tomatoes should be blistered and the peppers softened.

Make the Dip

• Allow the vegetables to cool slightly.
• Peel the skin from the eggplant and scoop the flesh into a bowl. Peel the skin from the peppers if desired, then roughly chop them. Chop the roasted tomatoes.
• Heat the remaining olive oil in a large skillet over medium heat. Add the garlic, crushed red pepper, and sauté for about 30 seconds, just until fragrant.

  4 cloves garlic, 1 teaspoon crushed red pepper, 3 tablespoons olive oil (portion)
• Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, to remove the raw tomato flavor.

  3 tablespoons tomato paste
• Add the cumin, smoked paprika, salt, and black pepper. Stir to combine.

  1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon sea salt, ½ teaspoon black pepper
• Add the roasted eggplant, tomatoes, peppers, and water Cook for 5–8 minutes, stirring occasionally, until everything is well combined and heated through.

  ¼ cup water
• Using the back of a spoon or a fork, gently mash the vegetables until you reach your desired consistency.
• Stir in the chopped parsley and cilantro.

  ¼ cup chopped fresh parsley, 1/4 cup chopped fresh cilantro
• Transfer to a serving bowl and finish with a generous drizzle of olive oil. Serve warm or at room temperature with pita, crusty bread, or fresh vegetables.

  Extra virgin olive oil