Grilled Eggplant Spread

1 medium to large eggplant
2 cloves garlic, minced
2 cups tomatoes, chopped
1 cup roasted red bell pepper, chopped
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons black olives, chopped
2 tablespoons fresh basil, chopped

Cut eggplant lengthwise into 1/2 inch slices. Mist with olive oil spray and grill until browned and tender. Finely chop the eggplant and place it in a large bowl. Stir in the tomatoes, peppers, olives, basil, tomato paste, vinegar and garlic. Cover bowl with wrap and refrigerate for at least 2 hours before serving. Serve with toasts or crackers.

10 servings

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