Roasted Red Pepper And Eggplant Dip With Pita Wedges - cooking recipe

Ingredients

3/4 lb. eggplant
2 lb. red bell peppers
4 Tbsp. olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 lb.)
3 Tbsp. fresh lemon juice or to taste
1 small fresh jalapeno chili, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges and as accompaniment

Preparation

On tray, arrange an assortment of crisp celery, carrot, cucumber and green pepper sticks, cauliflorets, cherry tomatoes, mushroom slices, radish fans, whole green onions, whole green beans and chunks of peeled zucchini.
Sprinkle with garlic or onion salt.