ROASTED EGGPLANT SALSA

1 large eggplant

1 red bell pepper

1 onion, minced

2 garlic cloves, minced

2 tablespoons flat leaf parsley, chopped

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon salt

Pita chips (or tortilla chips for gluten-free)

Preheat oven to 400 degrees.  Prick the eggplant and red bell pepper all over with a fork. Place on a foil lined cookie sheet and back for 40-45 minutes until charred and very soft when pierced with a fork.  Remove from the oven and place them together in a large bowl and cover with foil.  Let sit for 30 minutes.

Peel the skins off the eggplant and pepper (they should come off easily).  Finely chop both and place in a large bowl.  Add the remaining ingredients (except pita chips) and mix to combine.  Drain any excess liquid.

Serve with pita chips.

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