Roasted Eggplant Feta Dip

Ingredients

• 2 tablespoons chopped fresh basil
• 2 tablespoons lemon juice
• 1 small red bell pepper, finely chopped
• 1/4 teaspoon salt
• 1 tablespoon finely chopped flat-leaf parsley
• 1 medium eggplant, (about 1 pound)
• Pinch of sugar, (optional)
• 1/2 cup finely chopped red onion
• 1 small chile pepper, such as jalapeño, seeded and minced (optional)
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 cup crumbled feta cheese, preferably Greek
• 1/4 cup extra-virgin olive oil

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