1 medium eggplant

½ medium onion, diced

1 large clove garlic, diced

1 medium red bell pepper

½ c. toasted bread crumbs

¼ c. tahini

¼ t. cumin

1 large tomato, diced

1 T. vinegar

Salt to taste

Cut eggplant in half and roast cut side down on an oiled cookie sheet at 375 about half an hour until soft. Cut the pepper in half and discard seeds and membranes. Flatten with your palm so there is more surface exposed. Roast about half an hour until the skin blackens. Scoop into a bowl and cover with a plate to let the peppers steam further. When cool, remove the peppers and peel off the skin. Scoop out the pulp and discard the skins. 

Saute onion and garlic in 2 T. olive oil until soft. Either puree the vegetables in a food processor until smooth or simply mix and leave chunky. 

Stir in rest of ingredients, salt to taste and serve at room temperature with pita chips.