Preheat oven to 425°F (218°C).
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.
Add the eggplant with the remaining ingredients, except the tomato, pepper, and parsley, to a blender jar or food processor bowl. 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.