Roasted Eggplant Dip

If you like baba ghannouj, then you'll love this:

My mom's delicious Mediterranean take on eggplants.

Ingredients:

1 large eggplant cut into cubes
1/2 red bell pepper cut into cubes
1 medium onion sliced
2-3 garlic cloves
2-3 tbsps balsamic vinegar
Black pepper
Salt

Method:

Preheat oven to 400 F.
Spread eggplant, bell pepper, onion and garlic on a non-stick baking sheet. Add 2 tablespoons of olive oil and season with black pepper and salt.
Roast vegetables for 30-4o min or until tender. Use a fork to mash them and create a chunky dip. Mix in the balsamic vinegar to give it some tanginess and serve with pita chips or warm bread.

Note: This healthy dish is served as a delicious appetizer for lunch or dinner and even as an afternoon snack.

Nutrition Facts: To start with, eggplants are a great choice for those watching their weight. A cup of eggplants (cubes) has only 20 calories.
They also contain a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1).