Preparation:
Preheat oven to 400F.
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 puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered. Bring puree 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 puree, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.
Serve dip at room temperature.
Makes about 2 cups. |
