Mediterranean Dip with Garlic Pita Chips

By bakers_delight85

This dip is wonderful on pita chips as a starter or served over pasta, chicken or fish as an entree.

Ingredients

• Pita Chips:
• 2 medium eggplants, peeled
• 1 large sweet red pepper
• 1 large sweet yellow pepper
• 1 large red onion
• 1/4 cup olive oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 garlic cloves, minced
• 4 tsp. tomato paste
• 1/4 cup olive oil
• 2 Tbsp. grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. dried tarragon
• 1/4 tsp. coarsely ground pepper
• 1 package (12 ounces) whole pita breads

Preparation

Step 1

Cut the eggplants, peppers and onion into 1-inch pieces; place in a large bowl. Add the oil, salt and pepper; toss to coat. Transfer to two greased 15x10-inch baking pans.
Bake at 400 degrees for 40 minutes, stirring once. Stir in garlic; bake 5-10 minutes longer or until vegetables are tender. Cool for 10 minutes. Place vegetables and tomato paste in a food processor; cover and process until desired consistency.
For pita chips, in a small bowl, combine the oil, cheese, garlic and seasonings. Place pita breads on baking sheets; brush with half of oil mixture. Bake at 350 degrees for 7 minutes. Turn over; brush with remaining mixture. Bake 7-9 minutes longer or until crisp. Cut each pita into six wedges. Serve with dip.