Ratatouille Dip

Ratatouille Dip

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

Preheat Oven to 400?f.

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 Pur?e Eggplant. Eggplant Pur?e May be Made 1 Day Ahead And Chilled, Covered. Bring Pur?e 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 Pur?e, 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 With Toast or Crackers.Makes About 2 Cups.

Jenn b Aka Mom2sam And Tiny

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