Roasted Eggplant Dip

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1 large eggplant

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

1 onion, finely chopped

1 medium red bell pepper, seeded, finely chopped

1 medium green bell pepper, seeded, finely chopped

1 jalapeño, seeded, minced

Salt and pepper

1/4 teaspoon crushed red pepper

4 cloves garlic, minced

1 cup drained canned petite diced tomatoes

1 teaspoon red wine vinegar

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons grated Parmesan

Crudités or pita chips, optional

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