Eggplant Dip (version IX)

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4 japanese or one globe eggplant
1 red bell pepper (seeds included)
4 skin yellow pear shaped squash.
1 small onion, sliced
5 cloves garlic
2 fresh plum tomatoes
3 tablespoons cilantro
salt and pepper (1/1 teaspoons each)
1/4 cup good olive oil (little more if you like)
1/2 small jar capers
1/2 cups green olives (chopped)

1. Slice and/or dice everything except for capers and green olives. Place in 400 degree oven for 40 minutes or until roasted.

2. Place in blended and blend until smooth. Use juice from capers and olives if necessary.

3. Stir in capers and chopped green olives.

Serve hot, warm or cold on baked tortillas, chips, crackers or pita bread. Also very good on French or Italian olive, garlic and toasted breads.

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