Indulging Roasted Eggplant Dip

INDULGING ROASTED EGGPLANT DIP
1 large eggplant
Fresh lemon juice
Olive oil
1 Vidalia onion, finely chopped
1 red bell pepper, seeded, finely chopped
1 green bell pepper, seeded, finely chopped
1 yellow or orange bell pepper, seeded, finely chopped
1-2 jalapeno, seeded and finely chopped
Salt, black pepper
½ t. crushed red pepper flakes
2 T. minced garlic
1 c. drained canned diced tomatoes
1 T. red wine vinegar
3 T. chopped fresh parsley
3 T. chopped fresh basil
¼ c. grated parmesan
Crudites or pita chips

1. Cut eggplant in half, lengthwise. Scoop out pulp, leaving ¼” border.
2. Brush insides with lemon juice. Wrap tightly in saran wrap and refrigerate.
3. Finely chop eggplant pulp.
4. Drizzle olive oil in bottom on large skillet and place over medium heat.
5. Add pulp, onion, bell peppers and jalapenos.
6. Sprinkle with salt, pepper and pepper flakes.
7. Saute 10-12 minutes or until tender.
8. Add garlic and tomatoes and saute for another 5 minutes.
9. Let cool for 10 minutes.
10. Stir in vinegar, parsley, basil and cheese. Taste for seasoning.
11. Transfer to bowl and let cool completely.
12. When cool, taste for seasoning again. Pat eggplant halves dry and fill with dip.
13. Serve with crudites and/or pita chips.
    *Dip can be made day ahead and kept refrigerated.