Mediterranean Eggplant Dip

1. Peel and chop eggplant. (Smaller pieces will cook faster.)
2. Heat oil in a large pan. Add onions and garlic and saute for about 3 to 4 minutes.
3. Add eggplant and cook until soft, about 15 minutes.
4. Add tomatoes and Greek seasoning. Cook until tomato is completely mushy.
5. Stir in olives and balsamic vinegar.
6. Remove from heat and mash either with a hand mixer or potato masher, until desired consistency.
7. Refrigerate until completely chilled and serve with pita chips or another similar type of cracker.

Tastes much better if chilled overnight. Flavors really come through!

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