1 lg. eggplant
2 med. size tomatoes
1 1/2 tsp. salt
2 tsp. Italian seasoning
1 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. olive oil
Dash of black pepper
1 tbsp. lemon juice

Preheat oven to 400 degrees. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant. Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups.