Ginger Garlic Eggplant Spread

It is in the nuveau-indian tradition. Makes about 2 cups.

2 medium eggplants, halved lengthwise
1 tablespoon olive oil
1tbsp fine chopped garlic
1 teaspoon ground cumin
1/4 cup finely chopped red bell pepper
1/4 cup chopped fresh parsley
1tbsp minced fresh ginger
Pita bread cut into wedges, toasted

Preheat oven to 400 F. Brush sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant from shell and chop finely.

Combine remaining oil and garlic in a heavy skillet over heat and cook for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger.

Reduce heat to low and cook until heated through, about 4 minutes. Season with salt and pepper. Cool to room temperature and serve with pita bread.