Ingredients

Makes about 2 cups

　　a 3/4-pound eggplant

　　2 pounds red bell peppers

　　4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables

　　4 large garlic cloves, minced (about 1 1/2 tablespoons)

　　3 tablespoons fresh lemon juice, or to taste

　　1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)

　　pita loaves, cut into wedges, as an accompaniment

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.

　　

Step 3

Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.

　　

Step 4

Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.

　　

Step 5

Cool dip and chill, covered, at least 1 day and up to 1 week.

　　

Step 6

Serve dip with pita wedges.