Cook eggplant in oil for 10 minutes then remove. Cook tomato for about 10 minutes. Add eggplant, garlic, chili oil and salt to cooked tomato. Simmer for 1 hour uncovered.
This dip not only can be served with pita chips, vegetable cridite, but even spread on bread for a different sandwich!
Cooking option 2:
leave out the tomato and add lemon juice (to taste) and cumin (1 tsp)