Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         Pounds  eggplant
  2        Tablespoons  olive oil plus additional for coating
                        eggplant
  1                     medium-large onion -- chopped fine (about
  1 1/2                 cups)
  2                     garlic cloves -- minced
  2             Medium  red bell peppers -- chopped fine (about
  1 1/2                 cups)
  1             Medium  zucchini -- cut into 1/2-inch
                        dice
  1             Medium  yellow squash -- cut into 1/2-inch
                        dice
  1 1/2    Tablespoons  minced fresh thyme leaves
     1/2           Cup  finely chopped seeded vine-ripened tomato
                        or
                        drained canned tomatoes
  2        Tablespoons  finely chopped fresh parsley leaves

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.

Nutritional Information:

245 Calories (kcal); 2g Total Fat; (5% calories from fat); 11g Protein; 56g Carbohydrate; 0mg Cholesterol; 28mg Sodium