Bagels with Eggplant Spread

1 - large eggplant
1 - small red bell pepper
2 T olive oil
1 - medium red onion, cut into eighths
1/4 C fresh parsley
1/4 C fresh basil
1/2 - lemon, juice of
1 T tomato paste
2 - cloves garlic, minced
0 - pinch of cayenne
0 - salt and pepper to taste
8 - bagels, halved and lightly toasted

Preheat the oven to 400°F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and bell pepper with a teaspoon of oil. Place the eggplant and bell pepper on an ungreased baking sheet. Roast for 40 to 45 minutes, turning frequently with tongs, or until the eggplant is collapsed and the pepper is blistered and beginning to char. Carefully stem the eggplant, cut in half lengthwise, an drain, cut side down, on several layers of paper towel. Place the bell pepper in a paper bag; twist closed and leave for 20 minutes.

When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into chunks and set aside. Peel the skin off the pepper with your fingers or a small paring knife. Cut lengthwise in half, removing the core, ribs, and seeds, then cut each half lengthwise in half.

Place the eggplant, bell pepper, remaining oil, onion, parsley, basil, lemon juice, tomato paste, garlic, cayenne,s alt, and pepper in a food processor fitted with the metal blade. Pulse until not quite smooth. Transfer to a serving bowl and let stand at room temperature for 30 minutes to allow the flavors to blend.

Serve at room temperature, accompanied with the toasted bagel halves.

From Mediterranean Vegan Kitchen