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 ==
# 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 purée eggplant (eggplant purée may be made 1 day ahead and chilled, covered. Bring purée 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 purée, vegetable mixture and parsley and season with salt and pepper.
Category:Dip Recipes
Category:Eggplant Recipes
Category:Red bell pepper Recipes
Category:Summer squash Recipes
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Category:World Recipes
Category:Zucchini Recipes
Category:Onion Recipes
Category:Garlic Recipes