Eggplant Pate From the Jar (Personal recommendations)

Yields about 2 & 1/2 cups smooth paste

1 jar (18.7 oz. 530 gram) roasted eggplant spread by Sparta Groves (Ingredients: pulp of roasted eggplant, salt, citric acid)
2 medium red sweet peppers, cleaned
1 large yellow onion, peeled, finely chopped
1 tablespoon olive oil + more if needed
3-4 garlic cloves, minced
2 tablespoons tomato paste
1 tsp ground black pepper
1 tsp ground cumin
2 tsp ground coriander
1 tsp curry powder (optional)
1 tablespoon paprika
3-4 tbs fresh parsley (chopped or blended)
Salt to taste

Preheat the oven to 375 F and line a medium baking pan with aluminum foil. Spray with non-stick baking spray. Place red peppers on a prepared baking sheet and bake until very soft, about 40 minutes. Turn it halfway through. Remove from the oven and place into a plastic bag to cool off. Clean peppers from the skin and cut them into medium pieces.

Heat the olive oil in a medium non-stick skillet over medium heat until it shimmers, about 2 minutes. Add the chopped onions to the oil. Use a wooden spoon to spread them evenly in the skillet. Sprinkle them with salt. Cook the onions uncovered, stirring frequently, until they are soft and golden brown, about 10 minutes. Add garlic cloves, slices, and tomato paste. Mix well and sauté for about 1 minute. Remove from the heat.

Add eggplant from the jar, onion mixture, red peppers, and fresh parsley into a bowl of the food processor—process until a smooth paste. Remove from the bowl, and check for spices. Add if needed. Scrape the paste into a glass container, cover it, and refrigerate for a few hours. Serve after.