Eggplant Feta Dip

Great use of your extra eggplant from the garden! Thanks, Jenny!

INGREDIENTS:
1-2 eggplants (depending on size)
1/4 cup feta cheese
2 tbs basil, chopped
1/2 red bell pepper chopped (small, almost minced)
1/2 poblano pepper chopped (small)--jalapeno or green chili will work too.
1/4 cup onion chopped (small)
1/4 cup olive oil
couple pinches sugar
salt and pepper to taste
1-2 tbs lemon juice (lime would work too)

DIRECTIONS:
Broil or grill eggplants on foil lined and sprayed cookie sheet for about 5 min. Turn, cook few more minutes, until soft and blackened (doesn't have to be completely black) let cool until can handle. Then slice eggplant in half and scoop out flesh (seeds ok). Chop eggplant flesh a bit and but in bowl. Add lemon juice and mix.

Add rest of ingredients. Stir. Chill. Serve with pita chips, crackers...etc. Leftovers good on sandwich with olives and tomatoes.