Eggplant Spread

Aunt Donna, this one is for YOU!!

1 large eggplant
a medium sweet white onion, minced
1 garlic clove, minced
2 T. minced fresh parsley
1/2 t. thyme (I would use lemon thyme cuz I grow it)
1 t. basil leaves
about half of a roasted red pepper - tiny dice (jarred or roast your own under the broiler)
1 and a half T. EVOO
1 T. red wine vinegar
1 T. capers. drained and chopped
S&P to taste
Pita loafs, cut into wedges

Pierce eggplant in several places with fork, and bake at 350 til soft - turning every 5 mins. (about 30-35 mins). Let cool and cut in half. Discard seeds. Remove the skin and towel dry. In a bowl, mash eggplant, stir in onion, garlic, roasted red pepper, garlic, minced herbs, oil, vinegar, capers, and S&P. Cover and chill at least 3 hours to 1 day ahead. Garnish with parsley. Spread on the pita triangle wedges.

Perfect for when Melanie comes over!!