2 large baked, peeled, and chopped eggplant
1 large chopped onion
1 medium chopped bell pepper
1 tsp. minced garlic
1/2 c. olive oil
1 can rotel
salt and pepper to suit your taste

Sauté onion, bell pepper, and garlic in olive oil until onions are clear. Mix in eggplant. Add rotel and cook until thick. Serve on rye bread party squares.