Baked Eggplant Appetizer

1 large Eggplant

Olive oil

1 large Onion -- peeled & quartered

3 Garlic cloves -- unpeeled

1 Red bell pepper -- - halved and seeded

1 teaspoon Oregano -- chopped

2 teaspoons Lemon juice

1 tablespoon Olive oil

1/8 teaspoon Each salt and pepper

4 ounces Feta cheese -- crumbled

2 tablespoons Parsley -- chopped

Pita bread or crackers

Preheat oven to 350 F.

Halve eggplant lengthwise. Brush all sides with olive oil. Place
halves cut-side down on a baking sheet. Bake 25 minutes. Brush
onion, garlic and red pepper with oil; add to eggplant. Bake 25-30
minutes longer or until vegetables are tender.

Cool eggplant; scoop out flesh and place in a food processor or wooden
bowl.
Squeeze garlic pulp from skins, peel red pepper, and a
dd to eggplant along with onion, oregano, lemon juice, olive oil, salt
and pepper. Process or finely chop by hand. Do not puree. Mix in 3
oz. of the feta cheese.

Spoon mixture into a serving bowl. Sprinkle remaining feta cheese
around the edge of mixture; mound parsley in the center. Serve with
pita bread or crackers.