Ingredients: 3/4 cup Pace® Picante Sauce 1/4 cup prepared Italian salad dressing 1 medium eggplant, cut into 1/2-inch slices (about 1 pound) 1 medium onion, thickly sliced (about 3/4 cup) 1 tablespoon chopped fresh cilantro leaves 1/8 teaspoon garlic powder OR 1 clove garlic, minced Tortilla chips
Directions: Stir the picante sauce and dressing in a small bowl. Lightly oil the grill rack and heat the grill to medium.
Grill the eggplant and onion for 15 minutes or until the vegetables are tender, turning and brushing often with the picante sauce mixture.
Chop the eggplant and onion. Stir the remaining picante sauce mixture, cilantro and garlic powder in a medium bowl. Add the eggplant and onion and toss to coat. Serve with the tortilla chips for dipping.