Rustic Eggplant Dip

• 2 small eggplants
• 1 medium sweet red pepper, halved and seeds removed
• 3 tablespoons olive oil, divided
• 1/2 cup chopped seeded plum tomatoes
• 3 tablespoons finely chopped onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon each minced fresh oregano, thyme and basil
• 2 mint leaves, coarsely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Baked pita chips or pita wedges

1. Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables.
2. Bake at 400u0b0 for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper.
3. In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended.
4. Cover and refrigerate for at least 3 hours. Serve with pita chips.

eggplants, sweet red pepper, olive oil, tomatoes, onion, parsley, lemon juice, red wine vinegar, fresh oregano, mint, salt, pepper, pita chips

Taken from www.tasteofhome.com/recipes/rustic-eggplant-dip/ (may not work)