Rockin' Guacamole (Southwest)

Preheat oven to 425 degrees F.

Cut eggplant in half & lay the two halves on a baking sheet, cut side up.

Bake for 30 minutes, then remove from oven & let cool.

In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.

Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.

Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.