Serves: 5
Total Calories: 100
Set Global Sun Oven out to preheat
Cut the eggplant, bell peppers, and onion into 1-inch cubes. Toss them with the oil, salt, and pepper in a large bowl. Spread them on a large, rimmed baking pan. Cook uncovered, in the Sun Oven until the vegetables are soft, about 1 1/2 hours.
While the vegetables are cooking soak the sun dried tomatoes in hot water for 10 minutes. Drain and squeeze out excess water.
Remove vegetables from the Sun Oven and cool slightly. Put the vegetables and the sun dried tomatoes in a food processor and pulse until blended. Adjust for salt and pepper.
This Solar Roasted Eggplant Spread recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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