[KillarneyRose]

Here is a recipe one of my more famous sisters, Florence Henderson, submitted to this year's cookbook, Turtle Soup - Recipes from the Sisters of Delta Zeta

Eggplant and Roasted Red Bell Pepper Dip
2T olive oil
1 1/2 lbs eggplant, diced
2T lemon juice
1/3 cup chopped fresh basil leaves
1 ripe tomatoes, diced
1 medium onion, chopped
2 roasted red bell peppers (jarred is fine), chopped
salt and freshly ground black pepper
2T chopped fresh parsley

In a heavy skillet over medium heat, heat the olive oil and cook the onion until it becomes softened and translucent, 2-3 minutes. Add the eggplant, roasted bell peppers, lemon juice and salt and pepper to taste. Cook, stirring, until the eggplant has softened, 8 to 10 minutes. Cover and continue to cook for about 5 minutes more. Remove the skillet from the heat. Stir in the basil, parsley and chopped tomatoes. Serve with toasted French bread, Melba toast, crudites or tortilla chips.