2 medium jars marinated artichokes
1 medium jar green olives with pimento
1 medium jar black olives (no pits)
1 small jar roasted red peppers
1 large eggplant
1 medium yellow onion
garlic powder, to taste
white pepper, to taste

Start by taking the skin off the eggplant and slicing into 1/4-inch round disc's. Place the disc's on a large cookie sheet sprayed with olive oil.

Bake at 350°F until very soft.

In a large bowl cut up all the ingredients in equal amounts into small bits. You may want to leave the olives a little larger but that is up to you.

Once the eggplant is done cut that up and add to the mix.

Add the garlic powder and white pepper to taste.

Cover and chill for about an hour to meld, uncover stir and serve.

Best served with a good quality cracker. It is also a good spread for the Muffalatta sandwich.

Submitted by: Kevin Ciccone