1 medium eggplant (about 1 cup), peeled
1 onion, 1 tomato, 1 pepper diced (½ cup)
1-2 Tbsp. lemon juice to taste
1-2 tsp. garlic powder to taste
1 Tbsp. olive oil (or ⅛ cup sliced olives)
Nutritional Info (per serving):
This is a great dip to use with whole-grain crackers (without hydrogenated fats/trans fat) or raw vegetables. Try "Bake to Nature" Rice Thin crackers.