Roasted Red Pepper and Eggplant Dip with Pita Wedges

Preparation

1. 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.

2. Step 6

   Serve dip with pita wedges.