Eggplant and Bell Pepper Championship Dip

1. Preheat oven to 400 degrees.
2. Chop eggplant, peppers and onion into medium-size cubes. Toss chopped vegetables with garlic and olive oil.
3. Roast on cookie sheet for 45 minutes until vegetables are brown and soft, tossing once during cooking.
4. Let vegetables cool.
5. Place cooked vegetables in food processor and pulse 3 or 4 times. Add tomato paste and taste for salt and pepper.
6. Split pita bread into two circles, and cut each circle into eighths. Brush with olive oil and lightly toast.
7. Serve with pita bread chips.

Nutrition Facts (per serving): Calories – 614, Fat – 44.0g, Dietary Fiber – 23.9g, Protein – 9.1g, Vitamin A – 154%, Vitamin C – 562%, Iron – 42%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.