Mediterranean Eggplant Dip

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   1.

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   Peel and chop eggplant.

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   (Smaller pieces will cook faster.)

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   2.

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   Heat oil in a large pan.

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   Add onions and garlic and saute for about 3 to 4 minutes.

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   3.

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   Add eggplant and cook until soft, about 15 minutes.

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   4.

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    Add tomatoes and Greek seasoning.

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    Cook until tomato is completely mushy.

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    5.

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    Stir in olives and balsamic vinegar.

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    6.

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    Remove from heat and mash either with a hand mixer or potato masher, until desired consistency.

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    7.

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    Refrigerate until completely chilled and serve with pita chips or another similar type of cracker.

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    Tastes much better if chilled overnight.

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    Flavors really come through!

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    Nutritional Values 10 servings (1/4 cup serving) 1 point 49 cal 3.5 g fat 0.5 g sat.fat 4.6 g carbs 1.5 g fiber 0 g sugar

* Per serving · 4 servings · Values may vary.