Eggplant Dip

Ingredients

• 1 Eggplant, baked, peeled and cut into cubes,
• 1/2 cup tomato paste,
• 6 italian peppers, baked, peeled, seedless, cut,
• 1/3 cup vegetable or olive oil,
• 1/4 cup wine vinegar or lemon juice,
• 1/2 tsp salt,
• 1/2 tsp black pepper,
• 1 bunch parsley, chopped,
• 4 cloves garlic, chopped

Procedures

1. Put all ingredients in the blender. Mix at high for 2 minutes. Serve.