EGGPLANT DIP

1 eggplant, baked, peeled and cut into cubes
1/2 cup tomato paste
6 italian peppers, baked, peeled, seedless, cut
1/3 cup vegetable or olive oil
1/4 cup wine vinegar or lemon juice
1/2 tsp salt
1/2 tsp black pepper 1 bunch parsley, chopped
4 cloves garlic, chopped
Put all ingredients in the blender. Mix at high for 2 min. Serve.