Eggplant and Red Bell Pepper Naan Pizza
5 red bell peppers
5 cloves garlic
1 large onion
2 tablespoons honey
2 tablespoons vinegar
1 ½ tsp. salt
½ tsp. red pepper flakes
½ tsp. black pepper
½ tsp. ground cumin
½ tsp. turmeric
2 tablespoons olive oil
Shredded cheese for topping
Grated Romano or Parmesan cheese
Preheat Oven 375 degrees.
Place the whole eggplant, peppers, peeled onion, garlic and onion in the oven to roast for 25-30 minutes.
Let the vegetables cool. Take the stems off of the peppers and remove the meat from the eggplant.
Place all of the ingredients in the food processor and give a few good chops.
Spread over on the naan bread and top with your favorite shredded cheese.
Bake 12 - 15 minutes, until the cheese is melted and the bread has a nice golden color.
This eggplant and pepper mixture may be used as a spread, dip or sauce.