Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      salt and pepper
   4      ounces        feta cheese -- crumbled
   2      tablespoons   parsley -- chopped
                        pita bread or crackers

Preparation:

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. Mi x 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 w ith pita bread or crackers.