Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         large         eggplant, roasted
2         cloves        garlic, crushed
2         tablespoons   fresh dill, minced
2         tablespoons   olive oil
2         tablespoons   capers, drained
1         teaspoon      salt
                        cracked black pepper

Preparation:

Mash peeled roasted eggplant in a medium size bowl. Add remaining ingredients. Let sit at room temperature for at least an hour to allow flavors to blend. Serve at room temperature as a dip with fresh vegetables or pita chips or as a spread for thin slices of bread or crackers. (Refrigerate leftovers and bring to room temperature for serving.)

Nutritional Information:

46 Calories; 3g Fat (64% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 288mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fat