There is not time left to hurt and tear
Yet my heart is full and my eyes do see
All that You have given me
Ingredients:
1 eggplant
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
Naan bread
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.
**I was given these products for review. I was not financially compensated for this post. All opinions expressed are my own.
Enjoy with Love,
Catherine
xo





Chatty Crone says
I wonder if my grandson would eat with all those veggies - that would be so cool.
Pam says
What a light and tasty pizza!
Rose says
My kind of pizza! Love this. Hugs, Rose
manu says
Catherine,
I’d like to introduce you to my SWAP.
If you love to join in, please take a look at my blog.
Hope to hear from you soon
xox
Manu
Tanya Walton says
You can't beat a good pizza. Excellent idea to use naan for the base. I never would have thought of it but now I have it stowed away for future reference!!
HOOTIN ANNI says
You had me salivating from the get go on this one!! I love fixing egg plant with an Italian flair!!!
Lenia says
What a mouthwatering pizza!
Hugs,dear!
Reeni Pisano says
What a wonderful pizza! I love the eggplant sauce! So tasty! Save me a slice. 🙂
Kim G. says
A great and tasty pizza!!!
Amy (Savory Moments) says
I like making naan pizzas and this vegetarian one looks really delicious!