Ratatouille Dip

• 1 small eggplant, chopped (about 2 1/4 cups)
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1/4 cup chopped parsley, divided
• 2 cloves garlic, crushed
• 2 tablespoons lemon juice
• 2 teaspoons sugar
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil
• 1 large tomato, peeled and chopped (about 1 cup)
• 80 Snack Crackers

Cook eggplant, onion, green pepper, 3 tablespoons parsley, garlic, lemon juice, sugar and Italian seasoning in oil in large skillet over medium heat for 5 minutes. Add tomato; simmer 5 minutes more or until vegetables are tender-crisp. Spoon into serving bowl; sprinkle with remaining parsley. Serve warm or cold as a dip with snack crackers.