Roasted Eggplant and Red Pepper Dip


1 medium eggplant sliced midway

1 medium red pepper cored and sliced into four quarters

1/2 small red onion cut  into quarters

2-3 tbsp red wine vinegar

1/3 cup of olive oil

1/2 cup chopped cilantro



Heat the oven to 375*F. Place eggplant, peppers and onion cut side up on a foil-lined cookie sheet. Drizzle with a little bit of olive oil and salt. Bake for 45 minutes until the veggies are brown and even blackening around the edges. Let cool for 1 hr. Peel and place the eggplant along with the peppers and onion in a food processor. Pulse until fairly chunky (10 pulses), pour olive oil and cilantro and continue pulsing until fairly smooth but not baby food consistency. Enjoy warm, room temperature or cold on pita chips! This is a great make-ahead party dip.