1 large eggplant
1 c. chopped onions
1 diced green pepper
1/4 c. olive oil
salt and pepper to taste
garlic powder to taste
1/2 c. to 1 c. ketchup

Cut eggplant in half; place in baking pan, skin side up.

Bake at 375°F until slightly burnt. Remove and cool, then scrape pulp from the skin; set aside.

Sauté in oil the onions and pepper until tender. Add seasoning, the ketchup and eggplant. Mix and cook about 1/2 hour; cool.

Use as spread on your favorite crackers.