Preheat oven to 350 degrees F. Wrap eggplant in aluminum foil; place on cookie sheet. Bake for 45 minutes to 1 hour or until eggplant is soft. Remove from foil.

 

In food processor, purée eggplant with oil, vinegar, and garlic. Add salt and pepper and seasoning, blend well. Remove eggplant mixture to bowl. Just before serving, stir in bell pepper and chopped onion.

 

Serve with assortment of crackers or fresh vegetable slices.