Roasted Eggplant Dip

1 Large Eggplant
1 Tbsp Lemon Juice
2 Tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 Medium Red Bell Pepper (seeded, finely chopped)
1 Medium Green Bell Pepper (seeded, finely chopped)
1 Jalapeño (seeded, minced)
Salt and Pepper
1/4 Tsp Crushed Red Pepper
4 Cloves Garlicm (minced)
1 cup Drained Canned Petite Diced Tomatoes
1 Tsp Red Wine Vinegar
2 Tbsp Chopped Fresh Parsley
2 Tbsp Chopped Fresh Basil
2 Tbsp Grated Parmesan
Crudités or Pita Chips (optional)
Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate. Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeño. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Sauté until vegetables are tender, about 12 minutes. Add garlic and tomatoes; sauté for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.) When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudités and pita chips, if desired.
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