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Spicy Eggplant & Red Pepper Dip

This dip is perfect for anyone who craves something low-cal/fat. It's addictingly good with plenty of zing!

1 eggplant, unpeeled
2 red bell peppers
1/4 cup olive oil
1 garlic clove, crushed
1 tablespoon dried crushed red pepper flakes (1-1/2 teaspoon for wimps)
1 teaspoon salt

Preheat oven to 400 degrees.

Wash eggplant and peppers. Cut the eggplant and peppers into medium-sized chunks. Toss the vegetables, oil, crushed garlic, crushed red pepper flakes and salt together. Place vegetable mixture on baking sheet (preferably a nonstick baking sheet) and bake for 15 minutes. Toss vegetables around and bake for another 10 minutes.

Let veggies cool for 10 minutes. Throw the roasted vegetables into a food processor or blender.*

Puree and serve the dip with dip holders like pita bread cut into toasty triangles, crackers, tortilla chips or anything crunchy that scoops.

* If you don't have these nifty gadgets, smash em up with a potato masher or big spoon. It'll give you a workout and a place to take out any frustrations!

Preparation Time: 7 minutes

Cooking Time: 25 minutes

Serves: 4 to 8

Faith Heinauer's "Cooking FUNdamentals"

Thursday, October 19, 2000

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