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.