1 medium sized eggplant
1 large red bell pepper(or 2, depending on how peppery you want it)
2 tablespoons olive oil
salt and pepper to taste
red pepper flakes
Preheat oven to 350 Fahrenheit. Coat a cookie sheet in a light layer of cooking oil. Cut the eggplant in half, length wise. place eggplant halves cut side down on to the cookie sheet, place in the oven and let cook for about 30 minutes, until very tender.
I have a gas stove top, so i used the open flame to roast the red bell pepper. If you do not have a gas stove you can simply place the stemmed bell pepper on the cookie sheet along side the eggplant. You'll need to let the pepper cook a bit longer than the eggplant, and maybe increase the heat to 450 once the eggplant is out of the oven. Once the bell pepper is charred on the outside place it in a bowl covered in plastic wrap for a few minutes, let cool so you can handle it, then remove seeds and peel the skin off(perhaps leaving a bit of the burnt bits on to add a nice smokey flavor to the dip, if you want) .
In a food processor, place the pulp of the roasted eggplant(discard skin), and roasted red bell pepper, pulse until fully combined. Add in the olive oil, and pulse again. From here on you can get creative with the spices, feel free to add any herbs, perhaps oregano or whatever you see fitting.
Let refrigerate so the flavors can intensify, then finish by drizzling with olive oil and serve with cracker or veggies. I like to eat this with celery sticks and romaine lettuce leaves like a wrap. I love this and could pretty much eat the entire recipe as a meal.