Ingredients

Makes about 2 cups

　　a 1- to 1 1/4-pound 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

　　Accompaniment: thin slices of French bread, toasted, or crackers

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

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 purée eggplant. Eggplant purée may be made 1 day ahead and chilled, covered. Bring purée to room temperature before proceeding with recipe.

　　

Step 3

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 purée, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.

　　

Step 4

Serve dip at room temperature with toast or crackers.