Eggplant Dip

This is a party favorite!

1 large eggplant, peeled and chopped
1 onion, chopped
1 red pepper, chopped
2-3 tbsp olive oil
salt and pepper
cayenne pepper
2 tbsp tahini
juice of 1/2 lemon

Preheat oven to 400. Toss eggplant, onion and pepper in 2 tbsp olive oil with salt, pepper and cayenne and put in glass or ceramic baking dish. Bake 25 minutes, tossing often. Let veggies cool a bit, then place in food processor with tahini and lemon juice. Pulse until well mixed, then drizzle in olive oil. Serve with veggies.