Name: Roasted Red Pepper and Eggplant Dip with Pita Wedges
Yield: Makes about 2 cups
Ingredients: a 3/4-pound eggplant; 2 pounds red bell peppers; 4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables; 4 large garlic cloves, minced (about 1 1/2 tablespoons); 3 tablespoons fresh lemon juice, or to taste; 1 small fresh jalapeño chile, seeded and minced (wear rubber gloves); pita loaves, cut into wedges, as an accompaniment

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