Ratatouille Dip

• 1 small eggplant, chopped
• (2 1/4 cups)
• 1/3 cup chopped onion
• 1/3 cup chopped green pepper
• 1/4 cup chopped fresh parsley, divided
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons sugar
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• 1 large tomato peeled and chopped
• Triscuit crackers

Instructions

1. Cook eggplant, onion, green pepper, 3 Tbsp parsley, garlic, lemon juice, sugar and Italian seasoning in oil enlarge skillet on medium heat for 5 minutes.
2. Add tomato and simmer for 5 minutes or until veggies are tender-crisp. Sprinkle with remaining parsley.
3. Serve immediately or refrigerate until ready to serve.