Ingredients:

• 2 medium eggplants
• 3 tomatoes
• 1 onion
• 1 garlic clove
• 1 tablespoon tomato paste
• 3 tablespoons olive oil
• Crushed red peppers
• Salt
• Parsley

Start by cutting 2 medium eggplants lengthwise and roast in the oven.

Meanwhile, in a separate pan, sauté 1 chopped onion and a crushed garlic clove with olive oil.

Once the eggplants are roasted, add their pulp to the pan with the onion and garlic mixture. Add 1 tablespoon of tomato paste, 3 chopped tomatoes, and stir well. Cook for 5 minutes.

Season with salt and crushed red peppers to taste. Allow the mixture to cool before serving.

Garnish with parsley and serve with pita chips or flatbread!