Eggplant Dip

• 1-1/4 cups tomato paste
• 2/3 cup garlic cloves, minced
• 2/3 cup olive oil
• 5 each medium eggplant, peeled, cut into 1-inch cubes
• 1-1/4 cups red peppers, chopped
• 1-1/4 cups onions, chopped
• 1-1/4 qt. PHILADELPHIA Neufchatel Cheese, softened
• 5 tsp. salt

1. Mix tomato paste, garlic and oil in large bowl until well blended.
2. Add eggplant, peppers and onions; mix well.
3. Spread evenly into two full-size hotel pans (or one one-third-size hotel pan for trial recipe.)
4. Bake in 300F-convection oven for 30 to 40 min.
5. or until vegetables are tender.
6. Cool.
7. Place eggplant mixture in food processor.
8. Add cream cheese and salt; cover.
9. Process until well blended.

tomato paste, garlic, olive oil, eggplant, red peppers, onions, philadelphia neufchatel cheese, salt

Taken from www.kraftrecipes.com/recipes/-1860.aspx (may not work)