Eggplant Dip

Another delicious dip, serve with crackers or pita bread.

2 medium eggplants
2 whole roasted peppers (chopped)
1 large tomato (chopped)
2 celery stalks (chopped)
1 TBSP. capers
2 TBSP. chopped parsley
2 TBSP. olive oil
2 1/2 tsp. red wine vinegar
2 garlic cloves (pressed, or chopped very fine)
salt
tabasco

1. Preheat oven to 400
2. Roast eggplants for about an hour (until skin is wrinkled, and inside is soft)
3. Cut eggplants, scoop out inside, and chop.
4. Combine all ingredients in bowl, add eggplant.
5. Adjust seasoning with salt and tabasco ( to taste)
6. Marinate a few hours-overnight in refrigerator.