Roasted Eggplant Feta Dip

Serves 12
1 to 2 large eggplant = 2 cups chopped
2 to 3 red, green and yellow bell peppers = 2 cups chopped
2 3/4 TB lemon juice
1/3 C olive oil
2/3 C feta cheese
2/3 C red onion, finely chopped
1 small chile pepper finely chopped
3 TB fresh basil, chopped
2 TB fresh parsley, chopped
1/3 Tsp cayenne pepper
1/3 Tsp salt
pinch of sugar

Peel and roast eggplant with sliced peppers
Chop eggplant and peppers by hand immediately add lemon juice to prevent browning
Add remaining ingredients, should be chunky
Serve with toasted pita chips