1 lg. eggplant
2 cloves garlic, chopped
1 lg. onion, chopped
2 tomatoes, chopped
1 green pepper, chopped
1/2 c. olive oil
1 (15 oz.) can tomato sauce
2 tbsp. white wine vinegar
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt

Cut large oval out of the top of the eggplant, scoop out pulp, leaving 1/4 inch thickness. Saute all vegetables in olive oil until eggplant is soft. Add remaining ingredients and heat through. Cool slightly and blend or process until smooth. Pour into eggplant shell and chill. Serve with crackers or chips.