Preheat oven to 425°F.
Prick eggplant and bake in a pan for 45 minutes.
Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a small skillet, sauté onion and garlic in 1 tablespoon of the olive oil for about 5 minutes or until translucent.
To a blender jar or food processor bowl, add the eggplant with the remaining ingredients (except the tomato, pepper, and parsley). Purée until smooth.
Add the chopped tomato, red pepper, and parsley and mix until well combined.
Serve with crudités, crackers, and small slices of a French baguette.