Bulgarian Eggplant and Pepper Spread

This recipe makes 3 servings.  Each serving = 1 Green and 1 tsp

INGREDIENTS
1 medium eggplant (equivalent to 1.5 Green containers)
1 large red bell pepper (equivalent to 1 Green container)
1 small sized firm ripe tomato (equivalent to 0.5 Green container)
3 tsp olive oil
2 tbsp red wine vinegar
2 tbsp fresh parsley, chopped
1 garlic clove, crushed
1 tsp salt
Fresh ground black pepper

INSTRUCTIONS
1. Roast the eggplant by pricking it in 3-4 places and then roasting it over a flame until the skin cars and cracks.  Wrap the eggplant in a damp towel for 5 minutes, then peel off and discard the skin.  Coarsely chop the eggplant and place in the food processor.

2. Roast and peel the red bell pepper, chop coarsely, and add to the eggplant in the food processor.

3. Drop the tomato into boiling water for 15 seconds, then peel off the skin.  Then add the tomato to the mixture in the food processor.

4. Add the rest of the ingredients to the food processor and pulse puree until smooth.  Season with salt and pepper to taste and refrigerate until chilled.

How I like to eat this:  This is a great dip for fresh veggies like baby carrots or raw broccoli!  It also is amazing on some whole wheat toast!