I remember eating this at parties a lot and found that it actually works well with a lot of diet plans (calorie counting and carb counting included, depending on what you switch out). It's vegan, too, and although I'm an omnivore, it's a great dip for parties where you don't know who follows which dietary guidelines.
1 big eggplant
1/2 cup olive oil
1 1/2 cups onion
1 cup bell pepper
3 cloves garlic
2 tomatoes, seeded
Lemon juice or wine
Salt and pepper to taste
Chop all the veggies aside from the eggplant finely. Slice the eggplant in half, brush the cut surface with a little of the olive oil, and roast it at 400 degrees until it's soft all the way through. Let it cool before peeling it and chopping it up. While it's cooling, sautee the onion and pepper in the olive oil until the onion starts to turn translucent, then add the garlic and tomato. Stir in the other ingredients and the chopped eggplant.
Toss the mixture into the fridge for a few hours or let it sit overnight; it's always better the next day.
I used to like this stuff spread on crackers or French bread, but I can eat plenty more of it as a vegetable dip. It's also good as a spread on sandwiches. You can add more garlic (I usually do
) or leave some out, try other vegetables in the mix, stir in some Parmesan cheese after cooking, you name it.