Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Dip may be made 1 day ahead and chilled, covered.
- Serve dip at room temperature.
- Makes about 2 cups.
- 1 x 1 – 1¼-pound eggplant
- 2 tablespoons olive oil, plus additional oil for coating eggplant
- 1 medium-large onion, chopped fine (about 1½ cups)
- 2 garlic cloves, minced
- 2 medium red bell peppers, chopped fine (about 1½ cups)
- 1 medium zucchini, cut into ½-inch dice
- 1 medium yellow squash, cut into ½-inch dice
- 1½ tablespoons minced fresh thyme leaves
- ½ cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
- 2 tablespoons finely chopped fresh parsley leaves
- Accompaniment: Thin slices of French bread, toasted, or crackers
- Preheat Oven to 400°F.
- Prick eggplant in 3 places and coat lightly with additional oil.
- In a shallow baking dish roast eggplant in middle of oven, turning once, 1 Hour, or until collapsed and soft, particularly at stem end.
- Cool eggplant slightly and halve lengthwise.
- Scoop out flesh into a bowl and cool.
- Discard liquid that accumulates in bowl and in a food processor purée eggplant (eggplant purée may be made 1 day ahead and chilled, covered. Bring purée to room temperature before proceeding with recipe.)
- In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
- Add garlic and cook, stirring, 1 minute.
- Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Add tomato and cook, stirring, 3 minutes.
- In a bowl, stir together eggplant purée, vegetable mixture and parsley and season with salt and pepper.