1 tsp olive oil
1/3 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup zucchini, finely chopped
1/3 cup celery, finely chopped
1/3 cup eggplant, peeled and finely chopped
1/3 cup fresh tomatoes, finely chopped
1 tsp fresh basil, finely chopped (dried is fine as well)
Salt and freshly ground black pepper to taste
1 tsp red wine vinegar
1/3 tsp sugar
In a large skillet, heat the olive oil over medium heat, add the onions and pepper and cook for about 2 minutes. Add the zucchini, celery and eggplant and stir for another two minutes.
Add the tomatoes, basil, salt and pepper and simmer uncovered for about 20 minutes. Take the pan off the heat and let the mixture cool down.
Blend all the ingredients in a food processor or blender until smooth. Add the wine vinegar and sugar, then taste. You might need to add more salt and pepper.
Enjoy this veggie dip cold with crackers, tortilla chips or pita bread. This makes a very healthy after school snack.