Ratatouille Dip Recipe

•     A, (1- to 1 1/4-lb.) eggplant
• 2 Tbsp. Extra virgin olive oil plus additional for coating eggplant
• 1 med -large onion, minced fine (about 1 1/2 c.)
• 2 x Garlic cloves, chopped
• 2 med Red bell peppers, minced fine (about 1 1/2 c.)
• 1 med Zucchini, cut into 1/2-inch dice
• 1 med Yellow squash, cut into 1/2-inch dice
• 1 1/2 Tbsp. Chopped fresh thyme leaves
• 1/2 c. Finely minced seeded vine-ripened tomato or possibly liquid removed canned tomatoes
• 2 Tbsp. Finely minced fresh parsley leaves
• 1 x Thin slices French bread, toasted, or possibly crackers

Directions