Ingredients:

4 firm eggplant, halved
Olive oil, for brushing, plus 2 ounces
2 shallots, minced
4 cloves garlic, minced
1 pound tomatoes peeled and chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper
Baked Pita wedges, as an accompaniment (recipe below)

1. Preheat oven to 200C.
2. Brush eggplant with olive oil and roast eggplants at 200C degrees for 30 minutes or until soft.
3. Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic. Add the chopped tomato and cook until combined.
4. After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
5. Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with baked pita wedges.
Baked Pita Wedges
Cut Pita into wedges, brush with olive oil, sprinkle seasoning of your choice and place in oven to crisp. Watch these, as they burn FAST!

Source: asparis.schoolyard.com