Ratatouille Dip

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Dip may be made 1 day ahead and chilled, covered.
 * Serve dip at room temperature.
 * Makes about 2 cups.

Ingredients

 * 1 x 1 – 1¼-pound eggplant
 * 2 tablespoons olive oil, plus additional oil for coating eggplant
 * 1 medium-large onion, chopped fine (about 1½ cups)
 * 2 garlic cloves, minced
 * 2 medium red bell peppers, chopped fine (about 1½ cups)
 * 1 medium zucchini, cut into ½-inch dice
 * 1 medium yellow squash, cut into ½-inch dice
 * 1½ tablespoons minced fresh thyme leaves
 * ½ 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

Directions

 * 1) Preheat Oven to 400°F.
 * 2) Prick eggplant in 3 places and coat lightly with additional oil.
 * 3) In a shallow baking dish roast eggplant in middle of oven, turning once, 1 Hour, or until collapsed and soft, particularly at stem end.
 * 4) Cool eggplant slightly and halve lengthwise.
 * 5) Scoop out flesh into a bowl and cool.
 * 6) 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.)
 * 7) In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened.
 * 8) Add garlic and cook, stirring, 1 minute.
 * 9) Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes.
 * 10) Add tomato and cook, stirring, 3 minutes.
 * 11) In a bowl, stir together eggplant purée, vegetable mixture and parsley and season with salt and pepper.