1 sm. eggplant
1 red pepper or 1 (4 oz.) jar pimento peppers or roasted peppers
1/4 c. salt free tomato paste
2 cloves garlic, minced
1/4 c. onion, finely chopped
1 stalk celery, finely chopped
2 tbsp. sweet basil
1/4 tbsp. red wine vinegar
1/4 tsp. cayenne pepper or crushed red pepper
1 tbsp. Butter Buds

With sharp knife, pierce whole eggplant several times and place half whole into baking dish. Cut red pepper in half; discard seeds. Place in pan with eggplant. Place in broiler, several inches away from fire, and broil 10 minutes or until eggplant and peppers are soft and charred on one side. May also be baked in 450 degree oven. Turn and broil or bake an additional 10 minutes until soft and charred.

In bowl or food processor, place the remaining ingredients, the eggplant, and peppers and any liquid from cooking. Process or mash with a fork until ingredients are blended but still chunky. Chill 1 hour before serving. Serve as a vegetable dip or on bread or crackers. Makes 2 cups (approximately).