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Eggplant and Pepper -- first off, they need to be either grilled or roasted.
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I prefer grilling, however, you can easily do them in the oven as well.
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If using the oven, roast at 500 degrees for both the pepper and eggplant.
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Either or, just poke the eggplant a few times with a fork or knife so steam can escape.
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Put on the grill or in the oven whole.
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Pepper the same way.
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In the oven or on the grill, the pepper will take 10-15 minutes until nice and charred.
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The eggplant will take about 20-30 minutes until nice and charred and it is very tender.
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Just check it with a knife.
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You want it soft.
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The eggplant will start to collapse and fold in a bit once it is done.
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Remove both vegetables and set in a bowl covered with plastic wrap.
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This helps the skin separate.
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Once the vegetables are cool and easy to handle, remove the skin from the pepper and rough chop.
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The eggplant, same thing, cut in half, scoop out the flesh, it should easily come right out and rough chop too.
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Cook the base vegetables -- iIn a small saute pan, add 1 tablespoons of olive oil and heat to a medium high heat and saute the shallots and mushrooms until they begin to brown and the onions are tender.
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It only takes about 4-5 minutes.
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Time to put it all together -- in the food processor, add the eggplant, red pepper, mushrooms, shallots, remaining olive oil, lemon juice, parsley, 1/2 of the salt.
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Pulse in 10 second intervals until a rough chop.
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It should resemble caviar, not a smooth puree.
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After nicely chopped, season with any extra salt or pepper if needed.
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Pita -- Cut with a pizza cutter or scissors into wedges and just brush the pita with olive oil mixed with garlic and bake on 375 until golden brown.
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Slice up in triangles and enjoy.
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This is also great with crackers and vegetables as a dip.
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Serve on toasted baguettes and even top with Feta.
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It is a wonderful dip.
