Make this easy and delicious dish for your own family or for a special occasion. It’s well worth the little extra time it takes to prepare.

1-pound eggplant
1/3 cup golden raisins, chopped
2 tablespoons water
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1-teaspoon olive oil
¼ teaspoon black pepper
1/8-teaspoon salt
1 garlic clove, minced
4 (6 inch) pitas
½ cup shredded part-skim Mozzarella cheese
3 tablespoons grated Parmesan cheese

1. Preheat oven to 425 degrees. Pierce eggplant several times with a fork and wrap in foil. Place eggplant on a baking sheet and bake for 1 hour. Let cool slightly and then peel, seed and mash with a potato masher.

2. Combine raisins and water in a small bowl; cover with plastic wrap and let stand for 10 minutes. Add raisins and next 5 ingredients (basil through garlic) to eggplant.

3. Preheat broiler. Sprinkle pitas with cheeses and broil for 2 minutes or until the cheese melts. Cut each pita into 6 wedges and serve with eggplant dip.

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