Roasted Veggie Spread with Smoked Paprika

Method

1. Preheat oven to 400°F (200°C). Place the bell peppers and eggplant on a baking sheet and roast for 25-30 minutes, until the skins are blistered and charred.
2. Place the roasted vegetables in a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling easier.
3. Peel the peppers and eggplant, then remove the seeds and stems.
4. In a food processor, combine the peppers, eggplant, garlic, olive oil, vinegar, salt, sugar, and paprika. Process until smooth.
5. Transfer to a jar or airtight container and let cool to room temperature before serving. Store in the refrigerator for up to 2 weeks.