Roasted Eggplant Dip

Contributed by Robin Fitzgerald


1 med. eggplant, chopped                                 1 red bell pepper, chopped

1 large tomato, seeded and chopped                 1 med. red onion, chopped      

2 cloves garlic, minced                                      3 TBSP olive oil

1 ½ tsp kosher salt                                           ½ tsp black pepper


Preheat oven to 400.  Toss eggplant, pepper, tomato, onion, and garlic with olive oil, salt and pepper.  Spread on a shallow baking pan.  Roast for 45-55 minutes until slightly brown and soft.  You can stir once if you remember.  Cool slightly.

Put the roasted vegetables into a food processor and pulse until blended, but still chunky.  Add more salt and pepper if needed.

Excellent served with pita chips, pita bread, crostini, or on hot pasta!

Can top with freshly grated Parmesan or Romano cheese too!