Ratatouille Dip

Ingredients

• x 1 – 1¼-pound eggplant
  1 unit
• olive oil

  plus additional oil for coating eggplant
  2 tablespoons
• medium-large onion

  chopped fine (about 1½ cups)
  1 unit
• garlic cloves

  minced
  2 unit
• red bell peppers

  chopped fine (about 1½ cups)
  2 medium
• zucchini

  cut into ½-inch dice
  1 medium
• yellow squash

  cut into ½-inch dice
  1 medium
• minced fresh thyme leaves
  1½ tablespoons
• finely chopped seeded vine-ripened tomato or drained canned tomatoes
  ½ cup
• finely chopped fresh parsley leaves
  2 tablespoons
• Accompaniment: Thin slices of French bread

  toasted, or crackers
  1 unit