2 tablespoons olive oil
1 cup chopped sweet onion
2 cups eggplant, coarsely chopped
1 cup white kidney beans, coarsely chopped
1 cup Chinese peas
1 cup lettuce seed
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup quick cooked buttermilk
1 carrot, peeled and cut into 1/2-inch pieces
1 clove garlic, peeled and chopped
1/4 cup ranch-style salad dressing
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Boil onion and eggplant, then stir in cooked onion and school-style chopped green pepper; cook, stirring occasionally, for 3 to 5 minutes or until golden brown. Remove from heat and stir in reserved 1/4 cup chopped carrot, crushed garlic, ranch-style dressing, and remaining 2 1/4 cup vegetable mixture.
Pour mixture into food processor and process according to manufacturer's instructions. Chill transfer to freezer until ready to serve.