Blend eggplant, tomatoes and peppers with the earthy flavors of cumin, smoked paprika and oregano for a delectable dip similar to a Spanish tomato pisto. Serve with nuts, pita wedges, crackers or crusty bread. Photo credit: Claire Thomas of Kitchy Kitchen.
Preheat oven to 450°F. Cut off the top 1/4-inch of the garlic to expose cloves. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon of the oil. Wrap tightly in foil and place on large shallow baking pan. Place remaining vegetables in pan. Drizzle vegetables with 3 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Roast 40 minutes or until vegetables are soft. Cool 10 minutes or until vegetables are cool enough to handle. Squeeze roasted garlic from skin. Peel off skin from tomatoes and onion. Scoop flesh from eggplant.
Place all vegetables, remaining 1/4 cup oil, tomato paste, oregano, thyme, cumin, paprika and remaining 1/4 teaspoon each salt and pepper in food processor; cover. Process until coarsely chopped.
Spoon dip into serving bowl. Serve with nuts, pita wedges, crackers or crusty bread, if desired.