Serves 8

     Preheat oven to 400 degrees.  Use a vegetable peeler to remove the peel from the eggplant.  Chop the eggplant into 1 inch cubes.  Put all the ingredients in a large bowl; stir together.  Spread the ingredients on a baking tray.  Place tray in the center of the oven.  Bake at 400 degrees for 45 minutes. While the dip is baking, stir it a few times.
     When the eggplant is lightly browned and soft, take the tray out of the oven and let cool for at least 10 minutes.  Put the vegetables into the blender; blend until smooth.  Serve cold or at room temperature.

Notes: Try this low-fat dip with cut vegetables, toast, or as a spread on sandwiches.

Nutrition information per 1/4 c. serving:  Calories 60, Total fat 3.5g, Saturated fat 0g, Cholesterol 0mg, Sodium 75mg, Total carbohydrate 6g, Dietary fiber 3g, Sugars 3g, Protein 1g, Vitamin A 20%, Calcium 2%, Vitamin C 100%, Iron 2%

Cost per recipe: $ 3.02
Cost per serving: $ 0.38