roasted veggie dip

This is great to make in the morning and have for lunch. Then, use leftover dip in my coconut chile
chicken stew.
4 small eggplants(2 large--small are less bitter)
1 large onion
6 garlic cloves
1 bell pepper(red or yellow)
1 can whole plum tomatoes(drained of the juice)
2 tsp salt
3 tsp chili powder
1/4 cup coconut oil
1/3 cup balsamic vinegar
1/4 cup EVOO(extra virgin olive oil)
Peel eggplants(you can leave the skin on if you like) Cut veggies in a 1 inch dice(except for the tomatoes- they can be tossed in whole) and place on a sheet pan or a large cookie sheet(please throw out all non stick pans and sheets. They omit toxic chemicals when heated) covered w/ unbleached parchment paper. You can melt the coconut oil in a small pan, then coat the veggies w/ oil and spices and 1/2 of the balsamic vinegar or you can: dot the veggies w/ coconut oil and sprinkle seasoning on, then put in oven for 2 minutes or until oil is melted. Take out the pan and toss veggies in oil w/ a spatula and continue to roast. This is the way I do it, so I have 1 less pot to wash!! Anyway, roast the veggies for 1 hour at 375, flipping and tossing halfway through. When they are finished, you can toss w/ remaining vinegar and EVOO and mash w/ the back of a fork: serve cold or at room temp w/ toasted pita bread and veggie sticks. What I like is to put veggies in a food processor and process until almost smooth. While the processor is on, stream in the EVOO and vinegar. You may need to re season w/ salt and pepper.
My next post w/ be the coconut chile chicken stew!