From Hungry Girl

Yummy Yummy Eggplant Goo

1 medium eggplant, peeled and cut into 1" cubes
1 medium red onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 C cherry tomatoes, halved
1T garlic, chopped
1T tomato paste
1/2T olive oil
1t salt
1/4t pepper

Preheat oven to 400 degrees

Arrange all vegetables in a baking pan sprayed with nonstick spray. Sprinkle with garlic, olive oil, salt, and black pepper. Toss well.

Place pan in the oven and roast for about 40 mins (until vegetables are tender), mixing occasionally.

Once cool enough to handle, place the contents of the pan into a blender with the tomato paste. Pulse several times until dip is chunky. (Do not process until smooth)

*** Note - this did not pulse in my blender at all without adding a little olive oil and a lot of stirring.

I baked pita bread (cut into wedges) to use for dipping....

Awesome!!!!!!!!!!!!

Dip Specs per 1/4C serving)
37 calories
1g fat
295mg sodium
7g carbs
2.5g fiber
3g sugars
1g protein