Eggplant contains nasunin, which protects cell membranes from damage. Garlic has been used as a remedy for skin diseases and dandruff. The red pepper slows the effects of skin aging with high levels of vitamin C. serves 6-8, adapted from the barefoot contessa Ingredients 1 medium eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste Directions Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, + onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, + pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned + soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, + pulse 3 or 4 times to blend. Taste for salt and pepper.