1 eggplant (about 1 pound) peeled and thinly
sliced
1 red pepper, seeded and chopped
1 onion, chopped
1 tablespoon olive oil
1/3 cup lemon juice
2 tablespoons olive oil
1/3 cup finely chopped parsley leaves
1 teaspoon dried sweet basil leaves or 1 tablespoon fresh
1 tablespoon minced cilantro
salt and pepper to taste
Place vegetables in a 9x13-inch baking pan and drizzle with oil. Cover pan tightly with foil and bake at 350° for 30 minutes, or until vegetables are soft. Place mixture in a bowl and cut up the eggplant into fine dice.
Stir together the remaining ingredients until blended and pour over the vegetables. Cover bowl and refrigerate until serving time. To serve, place eggplant in a serving bowl and surround with Pita Chips with Black Olive Spread.
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