Roasted Eggplant Spread

Preheat oven to 375 degrees.

Place eggplant on baking sheet. Bake until tender, turning occasionally, about 1 hour.

Remove from oven. Let stand until cool enough to handle, about 10 minutes.

Cut eggplant lengthwise in half. Remove pulp. Place pulp in medium bowl; mash with potato masher until smooth.

Add tomatoes, onion salt, parsley, vinegar, oil, garlic, salt, & oregano. Blend well. Cover mixture. Refrigerate for at least 2 hrs. Can also make this the night before.

Serve with pita chips.