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Preheat the oven to 400F.
Cut the eggplant, peppers and onion into 1" cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 40-45 minutes or until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor and add the tomato paste. Pulse to blend it all together. You want chunky. Taste for salt and pepper.
Serve with pita chips