One medium peeled eggplant
One small onion, diced
2 plum tomatoes, diced
1 red pepper, diced
1-2 tablespoons lemon juice to taste
1-2 teaspoons garlic powder to taste or 2 cloves of garlic, minced
1 tablespoon olive oil (optional) or ¼ cup sliced low-sodium black and green olives, sliced
Peel and poke holes in eggplant and bake or microwave until it collapses. Mash eggplant and add the rest of the ingredients. Refrigerate. This is a great dip to use with whole-grain crackers (without hydrogenated fats) or raw vegetables.