Eggplant veggie dip

eating plain celery gets old fast. here is a nice dip to make celery a bit more interesting! \

Ingredients:

• Large eggplant or 4 Chinese eggplant
• 3 yellow zucchini (squash) diced
• 2 Med Onion diced
• 4 cloves garlic minced
• 5 carrots finely shredded
• small bunch dill
• salt/ pepper to taste
• 1 tsp dry oregano
• 1 tsp dry basil
• oil

Directions:

If using regular eggplant cut in circles and soak in salted water for 1 hour. then ring out like a sponge and cut into cubes. If using Chinese eggplant do not need to soak. saute onions, eggplant, zucchini, garlic in oil until soft. using a hand blender convert veggies into a paste or use a food processor. Add spices/herbs and shredded carrot. Refrigerate for 1 hour to have the flavors blend and mature. Makes a great dip or side dish. If you want to jazz it up a bit add a splash or two of hot sauce if peppers are on the menu.