Eggplant spread

Serve this very cold with highly-flavored breads.1 (1 pound) eggplant1 medium green bell pepper1 small onion, chopped2 large cloves garlic, minced1 tablespoon vegetable oil1/4 cup tomato paste1 tablespoon sugar1 tablespoon lemon juice1/2 teaspoon salt1/8 teaspoon pepperCocktail pumpernickel rye bread or black breadPrick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours.Serve with bread.Makes about 2 cups.