Eggplant Dip

Ingredients

 * 1 Eggplant, baked, peeled and cut into cubes,
 * 1/2 cup tomato paste,
 * 6 italian peppers, baked, peeled, seedless, cut,
 * 1/3 cup vegetable or olive oil,
 * 1/4 cup wine vinegar or lemon juice,
 * 1/2 tsp salt,
 * 1/2 tsp black pepper,
 * 1 bunch parsley, chopped,
 * 4 cloves garlic, chopped

Directions

 * 1) Put all ingredients in the blender. Mix at high for 2 min. Serve.