2 small eggplants
1 cup extra-virgin olive oil
Salt and pepper
16-ounce can garbanzo beans
1 teaspoon chopped garlic
2 tablespoons chopped parsley
16 ounces green olives stuffed with pimiento, drained
10-ounce jar or can roasted red peppers, drained
5-ounce jar pimiento, drained
1 teaspoon chopped fresh rosemary
1 teaspoon ground pepper
Heat oven to 450 degrees. Slice eggplants in half lengthwise. Brush with some of the olive oil and season with salt and pepper to taste. Place cut sides down on a baking tray. Roast for 30 minutes, or until soft. Remove from oven and cool.
Peel off the skin and place the flesh in a food processor with the olive oil and garbanzo beans. Puree until smooth and creamy. Transfer to a bowl.
Add the remaining ingredients to the food processor; pulse to coarsely chop. (Do not overchop or the consistency will be too smooth.) Fold the chopped mixture into the eggplant mixture. Makes about 8 cups.
Per 2-tablespoon serving: 50 calories (75 percent from fat), 4.5 g fat ( 0.6 g saturated, 3.2 g monounsaturated), 0 cholesterol, 0.6 g protein, 2.6 g carbohydrates, 1.2 g fiber, 132 mg sodium.