Don't be put off by the slightly grey, something you might find in a babies nappy, colour of this dip, it is really good I promise! Served along side some healthy pitta crisps and you have yourself a good little chip and dip for the party season. makes 2 dipping size bowls 100ml olive oil 1 onion, finely diced 2 garlic cloves, roughly chopped small 1 tbsp thyme leaves large pinch of chopped rosemary leaves 2 medium aubergines, finely diced 125g soft goats cheese, mild or cream cheese if you prefer salt and pepper pack of pitta breads olive oil handful fresh rosemary leaves, roughly chopped salt and pepper Heat the olive oil in a large sauté pan, add the onion, garlic, thyme and rosemary and sauté gently until soft. Add the aubergine, and cook for about 15 minutes until it is cooked through, stir regulary to stop it from catching and season. Allow to cool slightly before pureeing in a food processor with the goats cheese, check the seasoning and add more goats cheese to taste if nee