Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        eggplant -- halved lengthwise
   2      medium        plum tomatoes -- halved
   1      small         onion -- quartered
   4      clove         garlic -- unpeeled
   1      sprig         fresh thyme -- or
   1      pinch         dried thyme leaves -- crumbled
   2      tablespoons   olive oil
                        fresh parsley -- minced
                        toasted pita bread triangles

Preparation:

Preheat oven to 400F. Place eggplant, skin side up, in a large roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil evenly over vegetables. Bake until eggplant is very tender when pierced with a knife, about 50 minutes. Cool vegetables slightly. Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes, onion and any liquid in bottom of pan to the work bowl of a food processor. Add thyme leaves, discarding stem. Puree until smooth. Transfer to a bowl and season with salt and pepper. (Can be prepared 1 day ahead; refrigerate.) Garnish with parsley and serve dip at room temperature with pita bread triangles.