1 eggplant (1/4 inch slices)
1 onions (large, red, sliced)
6-8 tomatoes (roma)
2-3 tablespoons olive oil
2 tablespoons vinegar or lemon juice
Slice eggplant in 1/4-inch rounds. Slice large red onion and vertically slice tomatoes (3-4 vertical slices for each). Brush onions with vinegar and olive oil. Brush tomatoes eggplant with oil. Roast in 425 degree oven until very brown, approx. 45 min. Remove eggplant when tender (less than 45 min.) Place in food processor and process until smooth. Season with salt or Italian seasoning to taste. Delicious as cracker or veggie dip or as spread for sandwiches.