Title: Roasted eggplant dip
 Categories: Dips, Appetizers, Vegetables, Vegetarian, Cyberealm
      Yield: 8 Servings
 
  1 1/2 lb Eggplant, halved lengthwise
      2    Plum Tomatoes, halved
      1 sm Onion, quartered
      4 lg Cloves Garlic, unpeeled
      1    Sprig Fresh Thyme, or
      1 pn Dried Thyme Leaves, crumbled
      2 tb Olive Oil
           Fresh Parsley, minced
           Toasted Pita Bread Triangles
 
  Preheat oven to 400øF. Place eggplant, skin side up, in a large
  roasting pan. Add tomatoes, onion, garlic and thyme. Drizzle oil
  evenly over wegetables. Bake until eggplant is very tender when
  pierced with a knife, about 50 minutes. Cool vegetables slightly.
  
  Peel eggplant and garlic. Transfer eggplant pulp, garlic, tomatoes,
  onion and any liquid in bottom of pan to the work bowl of a food
  processor. Add thyme leaves, discarding stem. Puree until smooth.
  Transfer to a bowl and season with salt and pepper. (Can be prepared
  1 day ahead; refrigerate.) Garnish with parsley and serve dip at room
  temperature with pita bread triangles.