Gather your ingredients together and preheat broiler, positioning the oven rack about 6 inches from the heat source.

Line a baking pan with foil.

Place the eggplant in the pan and poke a few holes all over with a fork allowing the steam vent.

Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes.

Transfer to a cutting board and allow to cool.

Seed and dice the jalapeño.

Seed and core the red pepper and cut into small pieces.

Put lemon juice and garlic in a blender.

Cut the eggplant in half lengthwise and scrape the flesh into the blender, mix until smooth.

Add oil and stir with a fork until the oil is absorbed.

Stir in onion, bell pepper, chili pepper, basil, cayenne and salt.

Serve with chips or crackers.