1 lg. eggplant (the unbaked shell makes a container for the dip)
1 tbsp. lemon juice
1 1/4 c. vegetable oil
1 green pepper, chopped
2 stalks celery, diced
1 onion, chopped
1 carrot, finely chopped
1 clove garlic, crushed
1 tbsp. vinegar
2 tomatoes, peeled & chopped
2 tbsp. cilantro
1/4 tsp. basil
1 tsp. salt
Serve with Scooples

Cut eggplant in half lengthwise. Scoop out pulp, leaving a 1/2" shell; reserve pulp. Brush inside of eggplant shell with lemon juice to prevent browning; set aside.

In medium saucepan, steam or cook reserved pulp in boiling water until tender; set aside.

In a large skillet, heat oil. Add green pepper, celery, onion and carrot. Saute until vegetables are tender. Stir in garlic, vinegar, tomatoes, cilantro, basil, salt and cooked eggplant pulp. Stirring occasionally, cook over medium heat for approximately 15 minutes or until very tender. Spoon cooked vegetable mixture in eggplant shells. Refrigerate overnight (or until cold) and serve with Scooples or other dip crackers.