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.